Guava Caramel Bread Pudding

My grandmother would make bread pudding on rainy Sundays, but this version came from an accidental discovery when I had leftover guava paste from a cheese board experiment. The way the tangy fruit cuts through the rich custard creates this incredible balance that I've never been able to replicate with any other fruit. Now it's the one dessert my family actually requests by name.

I first made this for a dinner party where I completely forgot to plan dessert until an hour before guests arrived. Panic baking led to throwing whatever I had in the pantry together, and somehow this was born. Everyone went silent for a solid minute after taking their first bites, and I knew I had something special on my hands.

Ingredients

• Day old brioche or challah (8 cups): Sturdy bread that soaks up custard without falling apart, brioche adds extra richness while challah gives a slightly lighter texture
• Whole milk and heavy cream (2 cups and 1 cup): The combination creates the perfect silky consistency, using all milk makes it too thin and all cream feels overwhelmingly heavy
• Large eggs (4): Room temperature eggs incorporate better into the custard, ensuring even cooking throughout
• Granulated sugar (1/2 cup): Just enough sweetness to balance the tart guava without becoming cloying
• Vanilla extract (2 tsp): Use pure vanilla extract rather than imitation for that deep aromatic background note
• Salt (1/4 tsp): Enhances all the other flavors and keeps the dessert from tasting flat
• Guava paste (1 cup): Cut into small cubes so they distribute evenly, look for it in the Latin American aisle or specialty stores
• Caramel sauce (1/2 cup plus extra): Homemade or store bought both work, just make sure it's pourable at room temperature
• Chopped pecans (3/4 cup): Toast them lightly in a dry pan beforehand for even more nutty flavor
• Unsalted butter (2 tbsp melted plus more for greasing): Unsalted lets you control the salt level, melted butter helps create that beautiful golden crust

Instructions

Get everything ready:

Preheat your oven to 350°F and generously butter a 9x13 inch baking dish, paying attention to the corners

Whisk the custard base:

In a large bowl, combine milk, cream, eggs, sugar, vanilla, and salt until the sugar completely dissolves and the mixture is smooth

Let the bread soak:

Add cubed bread to the custard mixture, gently fold until every piece is coated, then let it sit for 10 minutes to absorb all that liquid

Add the good stuff:

Fold in the guava paste cubes and half of your chopped pecans, being careful not to break up the bread too much

Build the layers:

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

Add the finishing touches:

Sprinkle the remaining pecans over the top and drizzle melted butter across the surface for that gorgeous golden brown finish

Bake until perfect:

Bake for 40 to 45 minutes until the center is set and the top is deeply golden, tenting with foil if it's browning too quickly

Give it a moment:

Let it cool for about 15 minutes before serving, which helps the custard set up and makes serving much easier

Save

Last Christmas, my usually picky nephew took three servings and then asked if he could take some home. That's when I realized this wasn't just another dessert recipe, it was the kind of comfort food that makes people feel taken care of.

Making It Ahead

You can assemble the entire pudding the night before and keep it covered in the refrigerator. The bread will continue soaking up the custard, creating an even more luscious texture. Just add a few extra minutes to the baking time since it will be cold going into the oven.

Serving Suggestions

While it's incredible on its own, a scoop of vanilla bean ice cream melting into the warm custard is pure magic. I've also served it with a dollop of lightly sweetened whipped cream and a sprinkle of sea salt, which elevates the caramel notes beautifully.

Storage & Reheating

This keeps surprisingly well in the refrigerator for up to three days, though the texture will be slightly more dense after chilling. Reheat individual portions in the microwave for about 30 seconds or warm the entire dish in a 300°F oven until heated through.

• Cover leftovers tightly with foil to prevent the custard from absorbing any refrigerator odors
• If the pecans lose their crunch, quickly toast them in a dry pan and sprinkle them back on top before serving
• The caramel will firm up when cold but becomes perfectly gooey again once reheated

Save

There's something deeply satisfying about turning simple ingredients into something that makes people close their eyes and savor every bite. This recipe is my way of bottling that feeling.

Questions & Answers

→ Can I use fresh bread instead of day-old?

Fresh bread works but may become overly soft. Day-old brioche or challah absorbs the custard better while maintaining some texture. If using fresh, lightly toast the cubes first.

→ What can I substitute for guava paste?

Try mango paste, apricot preserves, or even fig spread. Each brings a different fruity element that pairs beautifully with the caramel and creamy custard base.

→ How do I store leftovers?

Keep covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds, or warm the whole dish in a 325°F oven until heated through.

→ Can I make this ahead?

Assemble everything up to 8 hours before baking. Cover tightly and refrigerate, then bake when ready. You may need a few extra minutes since it will be cold.

→ Why did my pudding turn out watery?

This usually means the bread didn't soak long enough or the custard wasn't fully set. Let bread soak for the full 10 minutes, and bake until the center is just set when gently shaken.

→ Can I freeze this dessert?

Yes, freeze baked and cooled portions wrapped tightly for up to 2 months. Thaw overnight in the refrigerator, then reheat before serving. Texture will be slightly softer.