Guava Caramel Bread Pudding (Printable)

Soft bread in creamy custard with tangy guava, rich caramel, and crunchy pecans.

# What You'll Need:

→ 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, cut into small cubes
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:

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 blended.
03 - Add cubed bread to the custard mixture. Gently stir to coat all pieces and let soak for 10 minutes.
04 - Fold in the guava paste cubes and half of the chopped pecans into the soaked bread mixture.
05 - Pour half of the soaked bread mixture into the prepared baking dish. Drizzle with half the caramel sauce. Add remaining bread mixture and drizzle with remaining caramel sauce.
06 - Sprinkle the top with remaining pecans and drizzle melted butter over the surface.
07 - Bake for 40 to 45 minutes, or until golden and set in the center. If top browns too quickly, tent with aluminum foil.
08 - Let cool slightly before serving. Drizzle with extra caramel sauce if desired.

# Expert Advice:

01 -
  • The perfect balance of sweet caramel and tangy guava.
  • Textural contrast between the soft custard-soaked bread and crunchy pecans.
  • An easy-to-make vegetarian dessert that serves a large group.
02 -
  • Use day-old bread for the best absorption; if using fresh bread, toast the cubes lightly first.
  • Layer the caramel sauce between the bread layers to ensure even sweetness throughout.
  • Check the center for doneness—it should be set but still slightly moist.
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