Guava Caramel Bread Pudding With Pecans (Printable)

Soft brioche in creamy custard with tangy guava, caramel, and toasted pecans

# What you need:

→ 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 guava paste cubes and half of the chopped pecans into the 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 brown and set in the center. If top browns too quickly, tent with aluminum foil.
08 - Let cool slightly before serving. Drizzle with extra caramel sauce if desired.

# Expert tips:

01 -
  • The unique contrast between tangy guava and sweet caramel creates a gourmet flavor profile.
  • Using day-old brioche or challah ensures a luxurious, melt-in-your-mouth texture.
  • The toasted pecan topping provides a satisfying crunch in every bite.
  • It is a crowd-pleasing vegetarian dish that is surprisingly easy to assemble.
02 -
  • Don't skip the 10-minute soaking time; this allows the bread to fully absorb the custard for a creamy interior.
  • Keep an eye on the oven during the last 15 minutes of baking; if the pecans brown too quickly, loosely tent the dish with aluminum foil.
  • Using high-quality, day-old bread is key to preventing the pudding from becoming overly mushy.
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