Guava Caramel Bread Pudding With Pecans

The first time I made guava caramel bread pudding was actually on a rainy Tuesday when I had stale brioche from weekend hosting and a jar of guava paste I'd bought on impulse. My grandmother used to make traditional bread pudding, but this fusion version felt like discovering a secret language between two worlds I love. The way the guava melts into pockets of tangy sweetness amid all that creamy custard still catches me off guard every single time. Now it's become my go-to when I need dessert that feels like a warm hug but still impresses everyone at the table.

Last Christmas Eve, I made this for my husband's family who had never tried guava anything before. Watching their faces light up at that first bitethe slight confusion followed by immediate recognition that this was something specialbecame a memory I treasure. The kitchen smelled like vanilla and caramel while my motherinlaw quietly admitted she usually skips dessert but went back for seconds of this one. Sometimes food bridges gaps we didnt even know existed.

Ingredients

• Dayold brioche or challah: Sturdy bread that absorbs custard without turning mushy, though any slightly sweet eggy bread works beautifully here
• Whole milk and heavy cream: The combination creates that impossibly silky texture we're chasing, but all whole milk will do in a pinch
• Large eggs: Room temperature eggs whisk into the custard more smoothly, creating that gorgeous set pudding texture
• Guava paste: Cut into tiny cubes so they melt into tangy pockets throughout the pudding, forming little surprise bursts of flavor
• Caramel sauce: Homemade or storebought both work, though I always keep an extra jar nearby because somehow everyone wants more
• Pecans: They add the perfect buttery crunch and somehow taste even better after they bake into the golden top layer

Instructions

Get your oven ready:

Preheat to 350°F and butter a 9x13 baking dish thoroughly, getting into all the corners so nothing sticks later.

Whisk up your custard base:

In a large bowl, combine milk, cream, eggs, sugar, vanilla, and salt until completely smooth and no sugar crystals remain.

Let the bread soak:

Add cubed bread to your custard mixture, gently fold to coat every piece, then let it sit for about 10 minutes so the bread drinks everything up.

Add the flavor makers:

Fold in the guava paste cubes and half your chopped pecans, distributing them evenly so every serving gets those fruity, nutty surprises.

Layer it up:

Pour half the soaked bread mixture into your prepared dish, drizzle with half the caramel, add remaining bread, then finish with the rest of the caramel.

Top it off:

Sprinkle remaining pecans across the surface and drizzle melted butter over everything to help it turn perfectly golden.

Bake until golden:

Bake for 40 to 45 minutes until the top is beautifully browned and the center is set, tenting with foil if it's browning too fast.

Let it rest slightly:

Cool for about 15 minutes before serving, giving the custard time to set so each spoonful holds its shape beautifully.

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This has become the dessert I make when someone needs cheering up or when life calls for something that feels like Sunday supper on a Tuesday. There's something about pulling it out of the ovenall golden and bubblingthat makes any kitchen feel like home.

Make Ahead Magic

You can assemble the entire pudding the night before, cover it tightly, and keep it in the refrigerator. The extra time actually helps the bread absorb more custard flavor, though you might need to add 5 to 10 minutes to the baking time since it'll be cold going into the oven.

Serving Suggestions

Warm wedges of this pudding are incredible on their own, but a scoop of vanilla bean ice cream creates that hotcold contrast that makes people close their eyes and make involuntary happy sounds. Whipped cream works too, especially if you fold in a little lime zest to echo the guava.

Leftover Love

Unlike some desserts that suffer overnight, this bread pudding reheats beautifully and almost develops deeper flavor after resting in the fridge. Individual portions warm up in about 30 seconds in the microwave or a few minutes in a low oven.

• Cover leftovers tightly so they don't absorb any fridge flavors
• Add a splash of milk before reheating if it seems slightly dry
• The texture will be just as good, if not better, the next day

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There's something deeply satisfying about turning dayold bread into something this extraordinary, and I hope it becomes a regular in your kitchen rotation too.

FAQs About This Recipe

→ Can I use regular bread instead of brioche?

Yes, though brioche's buttery texture creates exceptional richness. French bread or challah work well too. Avoid pre-sliced sandwich bread as it becomes too mushy.

→ Where do I find guava paste?

Look in the Latin American aisle of most supermarkets. Hispanic grocers definitely stock it. It comes in blocks or cans and has a thick, spreadable consistency.

→ Can I prepare this ahead of time?

Assemble everything up to 8 hours before baking, cover tightly, and refrigerate. Add 5-10 minutes to the baking time since it will bake from cold temperature.

→ What's the best way to tell when it's done?

The top should be golden brown, the center should not jiggle like liquid when gently shaken, and a knife inserted near the middle should come out clean.

→ Can I make this dairy-free?

Substitute coconut milk and cream for dairy products, use vegan butter, and replace eggs with flax eggs. The texture will be slightly denser but still delicious.

→ How should I store leftovers?

Cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or in a 350°F oven for 10-15 minutes until warm.