Guava Caramel Bread Pudding (Print-Friendly)

Creamy custard-soaked bread with guava, caramel, and pecans for a tropical twist on classic comfort.

# 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 tsp vanilla extract
07 - 1/4 tsp 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 tbsp unsalted butter, melted, plus more for greasing

# How To Make It:

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 and let soak for 10 minutes.
04 - Fold in the guava paste cubes and half of the chopped pecans into the 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 40–45 minutes, or until golden and set in the center. If top browns too quickly, tent with foil.
08 - Let cool slightly before serving. Drizzle with extra caramel sauce if desired.

# Expert Advice:

01 -
  • It's comfort food with a surprising twist that makes people ask for the recipe before they've even finished their plate.
  • The contrast between creamy custard, tangy guava, and bitter caramel feels fancier than the effort actually requires.
  • It comes together in under two hours and tastes even better when made a day ahead.
02 -
  • Day-old bread is non-negotiable, not just a suggestion, because fresh bread will turn to mush instead of soaking up custard gracefully.
  • Don't let that guava paste sit in your custard for longer than 10 minutes before layering, or it'll dissolve and you'll lose those precious pockets of flavor.
03 -
  • Use room temperature eggs so they blend smoothly into the custard without creating tiny cooked bits when you whisk them.
  • If your caramel sauce is cold from the fridge, warm it slightly before drizzling so it spreads easier and mingles with the custard.
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