Guava Caramel Bread Pudding

Guava Caramel Bread Pudding With Pecans is an irresistible dessert featuring soft bread soaked in creamy custard, layered with tangy guava and rich caramel, and finished with crunchy pecans. This fusion treat perfectly balances the tropical sweetness of guava with the deep, buttery notes of caramel for a truly decadent experience.

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This dessert is a sophisticated fusion of Latin American ingredients and classic bread pudding techniques. By layering the caramel sauce throughout the dish, you ensure a rich flavor profile that permeates every single cube of bread.

Ingredients

• Bread & Dairy: 8 cups (about 300 g) day-old brioche or challah, cubed; 2 cups (480 ml) whole milk; 1 cup (240 ml) heavy cream; 4 large eggs; 1/2 cup (100 g) granulated sugar; 2 tsp vanilla extract; 1/4 tsp salt
• Guava & Caramel: 1 cup (300 g) guava paste, cut into small cubes; 1/2 cup (120 ml) caramel sauce (plus extra for drizzling)
• Nuts: 3/4 cup (85 g) chopped pecans
• Butter: 2 tbsp (28 g) unsalted butter, melted (plus more for greasing)

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter.

Step 2

In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, and salt.

Step 3

Add cubed bread to the custard mixture. Gently stir to coat and let soak for 10 minutes.

Step 4

Fold in the guava paste cubes and half of the chopped pecans.

Step 5

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.

Step 6

Sprinkle the top with remaining pecans and drizzle melted butter over the surface.

Step 7

Bake for 40–45 minutes, or until golden and set in the center. If top browns too quickly, tent with foil.

Step 8

Let cool slightly before serving. Drizzle with extra caramel if desired.

Zusatztipps für die Zubereitung

To achieve the best consistency, ensure the bread is thoroughly soaked for the full 10 minutes. Using a 9x13-inch baking dish allows for the perfect depth, ensuring the custard sets properly in the center while the top gets golden brown.

Varianten und Anpassungen

For a tropical twist, you can add a handful of shredded coconut to the custard mixture before soaking the bread. If you prefer a different nut, walnuts make an excellent substitute for the pecans.

Serviervorschläge

This bread pudding is best enjoyed warm. For an extra touch of indulgence, serve it with a scoop of vanilla ice cream or a dollop of fresh whipped cream and an extra drizzle of caramel.

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With its combination of soft custard-soaked brioche, tangy guava paste, and rich caramel, this Guava Caramel Bread Pudding With Pecans is a memorable dessert that is sure to delight any crowd.

Recipe FAQs

→ What type of bread works best?

Brioche or challah are ideal because their rich, eggy structure absorbs the custard beautifully without becoming mushy. Day-old bread actually works better than fresh—it holds its texture during baking. French bread can work in a pinch, though the result will be slightly less tender.

→ Can I prepare this ahead of time?

Absolutely. Assemble the entire dish the night before, cover tightly, and refrigerate. The extra soaking time actually improves the texture. Just add the pecan topping and melted butter right before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

→ How do I know when it's done?

The top should be golden brown, and the center should be set—when you gently shake the pan, there shouldn't be any liquid jiggle. A knife inserted near the center should come out clean, not wet. If the top browns too quickly, tent with foil for the last 10-15 minutes.

→ Can I use fresh guava instead of paste?

Fresh guava contains too much water and will make the pudding soggy. Guava paste is concentrated and provides the right balance of sweetness and texture. Look for it in the Latin American aisle of most grocery stores, or substitute with thick mango or passion fruit preserves.

→ What can I substitute for the pecans?

Walnuts work beautifully and offer a slightly earthier flavor. For a nut-free version, try shredded coconut or crushed graham crackers for texture. The crunch element is important—it balances the soft, creamy custard beautifully.

→ Should I serve it warm or at room temperature?

Warm is ideal—the flavors are more vibrant and the texture is at its best. Let it rest for about 15 minutes after baking before serving. It's also delicious at room temperature, making it perfect for potlucks or make-ahead entertaining.