Guava Caramel Bread Pudding (Printable Version)

Soft custard-soaked bread with guava, caramel drizzle, and pecan crunch delivers a rich, sweet flavor.

# Ingredient List:

→ Bread & Dairy

01 - 8 cups day-old brioche or challah, cubed
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1/2 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1/4 teaspoon salt

→ Guava & Caramel

08 - 1 cup guava paste, cubed
09 - 1/2 cup caramel sauce, plus extra for drizzling

→ Nuts

10 - 3/4 cup chopped pecans

→ Butter

11 - 2 tablespoons unsalted butter, melted, plus more for greasing

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, and salt until well combined.
03 - Add cubed bread to the custard mixture. Gently stir to coat evenly and let soak for 10 minutes.
04 - Fold in guava paste cubes and half of the chopped pecans until distributed throughout.
05 - Pour half of the soaked bread mixture into the prepared baking dish. Drizzle with half of the caramel sauce. Add remaining bread mixture and drizzle with remaining caramel sauce.
06 - Sprinkle remaining pecans over the top and drizzle melted butter over the surface.
07 - Bake for 40 to 45 minutes until golden brown and set in the center. If the top browns too quickly, tent with foil.
08 - Let cool slightly before serving. Drizzle with additional caramel sauce if desired.

# Expert Advice:

01 -
  • It feels fancy enough to impress guests but honestly comes together faster than you'd expect.
  • The guava and caramel combination hits that perfect balance between familiar comfort and something unexpectedly bright and different.
  • You can make it ahead and just pop it in the oven when you need it, which feels like cheating in the best way.
02 -
  • Don't skip the resting time for the bread—I once rushed this and ended up with a custard that was too thin and bread that was still too firm.
  • Guava paste can be thick and clumpy straight from the package, so cutting it into small cubes before folding helps distribute the flavor evenly and prevents strange dense pockets.
  • If your oven runs hot, keep an eye on the pudding after 35 minutes—you want it set but still slightly jiggly in the absolute center, not completely firm.
03 -
  • Cut your guava paste into small, uniform pieces so they don't sink to the bottom—they'll stay distributed throughout the pudding instead.
  • If you forget to use day-old bread, cube it and spread it on a baking sheet at 300°F for about 10 minutes to dry it out slightly.
  • The caramel sauce will firm up a bit as it cools, so using it warm means it distributes more evenly through the layers.
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