Guava Caramel Bread Pudding

My neighbor showed up with a bag of guava paste one afternoon, insisting I had to try something she'd been dreaming about. She described this bread pudding with such vivid detail—the way the caramel would pool around chunks of tangy guava, how the pecans would turn golden and crispy—that I couldn't resist making it that same evening. The kitchen filled with this incredible aroma, sweet and tropical yet deeply comforting, and I knew right then this was becoming a permanent fixture in my dessert rotation.

I made this for a small dinner party last spring, and watching everyone's faces when they took that first spoonful was worth every minute. One guest kept asking if the guava was homemade, and I loved that the flavors felt so intentional and layered that she couldn't believe it came from a jar. It became the dish people asked me to bring to potlucks after that, which honestly surprised me given how simple the ingredients are.

Ingredients

• Day-old brioche or challah, cubed (8 cups): The slightly stale bread absorbs the custard beautifully without turning to mush, and brioche's buttery richness pairs perfectly with guava and caramel.
• Whole milk and heavy cream: The combination gives you a custard that's luxurious without being heavy, and the ratio matters more than you'd think.
• Large eggs: Use fresh eggs at room temperature so your custard sets properly and stays creamy rather than curdled or rubbery.
• Granulated sugar: This sweetens the custard itself, letting the guava and caramel provide most of the dessert's personality.
• Vanilla extract: A full 2 teaspoons might seem generous, but it anchors all the other flavors and keeps things from feeling one-dimensional.
• Salt: Just a pinch, but it makes everything taste more like itself.
• Guava paste: Cut it into small cubes rather than leaving it in large chunks, so every spoonful gets a hit of that tropical tang.
• Caramel sauce: Store-bought is completely fine here, and layering it means you get caramel throughout, not just drizzled on top.
• Chopped pecans: Toast them lightly in a dry pan if you have five minutes—it deepens their flavor and makes them crunchier.
• Unsalted butter, melted: Use it to grease the pan and drizzle over the top so nothing sticks and the pecans toast evenly.

Instructions

Set up your stage:

Preheat the oven to 350°F and butter your 9x13-inch baking dish generously, getting into the corners. This matters more than it sounds because bread pudding has a tendency to stick if you're not careful.

Build your custard:

Whisk together the milk, cream, eggs, sugar, vanilla, and salt in a large bowl until everything is smooth and well combined. Don't rush this step—a good whisk takes about two minutes and makes sure the sugar dissolves completely.

Get the bread soaked:

Add your cubed bread to the custard and stir gently, making sure every piece gets coated. Let it sit for 10 minutes while you cut up your guava paste—this resting time lets the bread absorb just enough liquid to stay tender without becoming soggy.

Layer in the guava and pecans:

Fold the guava cubes and half the pecans into the bread mixture with a gentle hand. You want to keep some of the bread chunks distinct rather than breaking everything down into mush.

Create the caramel layers:

Pour half of your soaked bread mixture into the prepared baking dish and drizzle it with half the caramel sauce. Then add the remaining bread mixture and drizzle with the rest of the caramel—this two-layer approach means caramel throughout rather than just on the edges.

Finish and bake:

Sprinkle the remaining pecans over the top and drizzle with melted butter. Bake for 40 to 45 minutes until the top is golden and the center barely jiggles when you shake the pan—if the pecans start looking too dark, tent with foil for the last 10 minutes.

Rest and serve:

Let it cool for at least 5 minutes before serving, though honestly it's even better if you give it 15. Drizzle with extra caramel if you're feeling generous.

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There's something almost magical about serving this warm with a small scoop of vanilla ice cream melting into the caramel sauce, watching the temperature contrast make the whole thing even more indulgent. It's one of those desserts that feels like you spent hours on it when you actually didn't, and somehow that makes it even more satisfying to share.

The Guava-Caramel Balance

The genius of this dessert is that guava and caramel shouldn't work together, but they absolutely do. The guava brings this bright, almost tart sweetness that cuts through the richness of the custard and caramel, keeping everything from feeling one-dimensional. When I first tasted it, my brain had to recalibrate because I was expecting either tropical or classic comfort food, and instead I got both.

Why Pecans Matter Here

I used to think nuts in bread pudding were just textural window dressing, but pecans actually change the game in this one. They have a subtle butter note that echoes the custard, and when they toast in the oven, they add this almost nutty caramel flavor that ties the whole thing together. If you absolutely can't have pecans, walnuts work, but they'll change the flavor profile noticeably—pecans stay in harmony with the guava and caramel.

Storage, Variations & Serving Moments

This pudding actually improves slightly if you make it a few hours ahead and reheat it gently—the flavors meld and the custard sets a bit more firmly. You can even assemble it the night before and bake it fresh the morning you want to serve it, which takes a lot of stress out of entertaining. The tropical note means it pairs beautifully with coffee or even a small glass of something sweet, and leftovers (if there are any) stay good for a day or two covered in the fridge.

• Add a handful of shredded coconut to the custard mixture if you want to push the tropical angle even further.
• A generous dollop of whipped cream mixed with a touch of vanilla beats ice cream for a lighter finish.
• Make sure to use day-old bread or let your bread cubes sit out for a few hours—fresh bread will turn to mush.

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This bread pudding has become my answer to the question of what to make when I want something that feels special but doesn't require fussing. It's approachable enough to make on a regular Tuesday night, yet it tastes like you've done something sophisticated.

Recipe Questions & Answers

→ What type of bread works best for this dish?

Day-old brioche or challah bread is ideal for soaking up the custard while maintaining structure.

→ Can I substitute pecans with other nuts?

Yes, walnuts make a great alternative and provide a similar crunchy texture and flavor.

→ How do I prevent the top from browning too quickly?

If the surface starts to brown excessively, tent the dish loosely with foil during baking.

→ Is it necessary to soak the bread before baking?

Yes, letting the bread soak in the custard mixture ensures a moist, creamy interior after baking.

→ Can this dessert be served with accompaniments?

Serving warm alongside vanilla ice cream or whipped cream enhances the richness and complements the flavors.