Guava Caramel Bread Pudding (Printable)

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

# Ingredient List:

→ 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 teaspoons vanilla extract
07 - 1/4 teaspoon 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 tablespoons unsalted butter, melted, plus more for greasing

# Directions:

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 all pieces and let soak for 10 minutes.
04 - Fold in the guava paste cubes and half of the chopped pecans into the soaked 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 to 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 comes together in under two hours and feels fancy enough to serve at dinner parties, but honest enough for a Tuesday night craving.
  • The guava and caramel combination hits that sweet-tart balance that makes people ask for seconds before they've finished their first bite.
  • You're basically soaking soft bread in custard, so there's almost no way to mess it up, even if you're new to baking.
02 -
  • Day-old bread is essential because fresh bread will turn to mush instead of becoming tender and custardy; I learned this the hard way when I tried to use fresh brioche and ended up with bread soup.
  • Don't skip the 10-minute soaking time because it gives the custard time to absorb into the bread evenly, which prevents dry pockets and creates that signature creamy texture throughout.
  • If your guava paste is very dense, you can warm it slightly or cut it into smaller pieces so it distributes evenly instead of sinking to the bottom in clumps.
03 -
  • Toast your pecans in a dry skillet for two minutes before chopping them, which intensifies their flavor and prevents them from getting lost under the sweeter components.
  • If guava paste seems impossible to find, you can substitute it with fresh guava juice mixed with a little honey, though the texture will be different and you may need to reduce the liquid in your custard slightly.
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