Guava Caramel Bread Pudding

My neighbor Maria showed up at my door one afternoon with a bag of guava paste she'd brought back from her trip, insisting I needed to try something beyond the traditional bread pudding I'd made a hundred times. That evening, watching the caramel sink into the bread while pecans toasted on top, I understood why she was so excited. One bite and I was already planning to make it again.

I made this for a dinner party on a Friday night when I was honestly running behind on everything. The bread pudding baked while we had appetizers, and somehow that golden-brown dish sliding out of the oven felt like the real centerpiece of the evening. My friend couldn't stop talking about the guava and caramel combination, asking if it was some fancy restaurant recipe.

Ingredients

• Day-old brioche or challah, cubed (8 cups): Stale bread holds the custard without falling apart, and brioche adds richness that regular sandwich bread just can't match.
• Whole milk (2 cups) and heavy cream (1 cup): The dairy is your custard foundation, and the ratio of cream to milk matters more than you'd think for that silky texture.
• Large eggs (4): They bind everything together and create that creamy set without being rubbery, so don't skip or reduce them.
• Granulated sugar (1/2 cup): Sweetness balances the tartness of guava, but hold back if your caramel is already quite sweet.
• Vanilla extract (2 tsp) and salt (1/4 tsp): These are the quiet heroes that make every flavor taste more like itself.
• Guava paste, cubed (1 cup): The tangy, floral notes are what make this dessert feel special and nothing like a regular bread pudding.
• Caramel sauce (1/2 cup, plus extra): Store-bought works perfectly here, or homemade if you're feeling ambitious on a different day.
• Chopped pecans (3/4 cup): They add crunch and a subtle bitterness that keeps the dish from tasting one-note sweet.
• Unsalted butter (2 tbsp melted, plus more for greasing): Melted butter on top adds richness and helps the pecans toast golden.

Instructions

Set the stage:

Heat your oven to 350°F and butter that baking dish like you mean it, getting into the corners. This ten minutes of prep keeps you from rushing once the custard is ready.

Build your custard:

Whisk milk, cream, eggs, sugar, vanilla, and salt in a large bowl until the sugar dissolves and everything looks pale and slightly frothy. Don't skip the whisking, as it incorporates air that makes the pudding lighter.

Soak the bread:

Toss your bread cubes into the custard and stir gently so each piece gets coated, then walk away for exactly 10 minutes. You'll see the bread start to absorb liquid, and that's exactly what you want.

Fold in the surprise:

Add the guava paste cubes and half the pecans, folding everything together with a gentle hand so you don't crush the bread. The guava will start to soften and release little pockets of flavor.

Layer like you're building something beautiful:

Spread half the soaked mixture into your baking dish, then drizzle with half the caramel sauce. Add the remaining bread mixture on top and finish with the rest of the caramel, creating ribbons throughout.

Crown it:

Scatter the remaining pecans over the top and drizzle melted butter across the surface so everything gets glossy and will toast evenly.

Bake and watch:

Slide it into the oven for 40 to 45 minutes, watching for a golden top and a center that jiggles just slightly when you shake the pan. If the top is browning too fast, lay a piece of foil loosely over it.

Cool before serving:

Let it rest for at least 10 minutes so the custard sets up properly and you don't end up with a soupy plate. Drizzle with extra caramel right before serving if your heart desires.

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The moment my eight-year-old nephew took his first spoonful and his eyes went wide, I realized this recipe had crossed from something I made to something that mattered. He asked me to write down the name so he could ask for it at every gathering, and honestly, that's when I knew it was keeper.

Why Guava and Caramel Are a Revelation Together

Most bread puddings play it safe with vanilla and cinnamon, which is fine, but guava brings something almost floral and tart that wakes up your palate the moment it hits your tongue. When that tanginess meets rich caramel, something magical happens, each flavor making the other taste brighter and deeper at the same time. It's the kind of combination that makes people lean back in their chair and say, "What is that?"

Making It Your Own

The beauty of this recipe is that it invites gentle experimentation without falling apart. I've added shredded coconut to the custard on days when I wanted something more tropical, and friends have swapped walnuts for pecans without missing a beat. What matters is respecting the core structure: custardy bread, something tart, something rich, and something with texture on top.

Serving and Storage Secrets

Serve this warm, ideally with a scoop of vanilla ice cream that melts into the warm custard, or with whipped cream if you want something lighter. It reheats beautifully the next day at 325°F covered with foil, and actually tastes even better as flavors have had time to mingle. It also keeps in the fridge for up to three days, though honestly it rarely lasts that long in my house.

• A warm bread pudding with cold ice cream is always the right choice, even if it's not traditionally how you'd serve it.
• If you're making this ahead, cover it tightly after it cools so it doesn't dry out in the fridge.
• Leftovers are honestly better than the first day, so don't hesitate to bake this for a weeknight dinner and enjoy the rest later.

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This recipe sits somewhere between a comforting classic and an exciting departure, which is exactly where my favorite dishes tend to live. Make it once, and you'll understand why Maria was so insistent that day at my door.

Recipe Questions & Answers

→ What type of bread works best?

Day-old brioche or challah bread works exceptionally well due to their rich, eggy texture and ability to absorb custard without becoming mushy. French bread makes a suitable alternative.

→ Can I prepare this ahead of time?

Assemble the dish up to 24 hours in advance, refrigerate covered, then bake when ready. Add 5-10 minutes to baking time if baking straight from the refrigerator.

→ How do I know when it's done?

The pudding is ready when the top is golden brown, the center feels set when gently shaken, and a knife inserted near the center comes out mostly clean with moist crumbs.

→ What can I substitute for guava paste?

Mango paste, apricot preserves, or pineapple preserves work well as alternatives. Fresh diced fruit can be used, though it will add more moisture to the custard.

→ Should this be served warm or cold?

This dessert tastes best served warm, about 15-20 minutes after removing from the oven. It can also be enjoyed at room temperature or gently reheated.