Guava Caramel Bread Pudding With Pecans (Print version)

Soft brioche in vanilla custard with tangy guava, rich caramel, and buttery pecans.

# Required ingredients:

→ 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. Generously grease a 9x13-inch baking dish with butter.
02 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, and salt until fully combined.
03 - Add cubed bread to the custard mixture. Gently stir to coat all pieces and let soak for 10 minutes to absorb liquid.
04 - Fold in the guava paste cubes and half of the chopped pecans until evenly distributed throughout the soaked bread.
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 the rest of the caramel sauce.
06 - Sprinkle the top with remaining pecans and drizzle melted butter evenly over the surface.
07 - Bake for 40-45 minutes, or until golden brown and set in the center. If the top browns too quickly, tent loosely with aluminum foil.
08 - Let cool slightly for 10-15 minutes before serving. Drizzle with additional caramel sauce if desired.

# Expert Advice:

01 -
  • The tangy guava cuts through the rich custard creating layers of flavor that never feel too heavy or overly sweet
  • You can assemble it ahead of time and bake when guests arrive making it perfect for stressfree entertaining
02 -
  • Don't skip the 10minute soak time because the bread needs that moment to really absorb the custard or you'll end up with dry spots
  • If the guava paste is too firm to cube, microwave it for 15 seconds and it'll soften enough to cut through easily
03 -
  • Tent the dish with foil during the last 10 minutes if the pecans are getting too dark before the center is set
  • Let the pudding cool for at least 15 minutes before serving or it will be too loose to scoop properly
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