Guava Caramel Bread Pudding With Pecans

Bring a touch of tropical flair to your dessert table with this Guava Caramel Bread Pudding with Pecans. This fusion dish combines the rich, buttery texture of brioche or challah with the vibrant, tangy notes of guava paste and the deep sweetness of caramel sauce, creating a sophisticated twist on a classic comfort food.

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The secret to this irresistible dessert lies in the layering process. By drizzling caramel between layers of custard-soaked bread and guava, every bite is infused with a deep, buttery sweetness that perfectly highlights the tropical fruit.

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

Keep a close eye on the oven during the final 15 minutes of baking. To ensure the center sets perfectly without the nuts burning, you can loosely tent the dish with aluminum foil once the top reaches a beautiful golden brown.

Varianten und Anpassungen

For a more tropical twist, try adding a handful of shredded coconut to the custard mixture before soaking the bread. If pecans aren't your favorite, they can easily be substituted with chopped walnuts for a different nutty profile.

Serviervorschläge

This dessert is best enjoyed warm from the oven. For a truly decadent experience, serve each portion with a generous scoop of vanilla ice cream or a dollop of fresh whipped cream.

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Whether you're hosting a festive brunch or looking for a cozy evening treat, this medium-difficulty pudding yields 8 servings of pure comfort that beautifully bridges the gap between Latin American tradition and classic dessert style.

Recipe FAQs

→ What type of bread works best for this dessert?

Brioche or challah are ideal choices because their rich, eggy structure absorbs custard beautifully while maintaining texture. Day-old bread works best as it soaks up liquid without becoming mushy. French bread can be substituted for a slightly lighter result.

→ Can I prepare this ahead of time?

Yes, assemble the dish up to 8 hours before baking and refrigerate. Allow it to come to room temperature for 20 minutes before baking. You may need to add 5-10 minutes to the baking time if baking chilled.

→ How do I know when it's done baking?

The custard should be set in the center with no liquidy jiggle. The top will be golden brown, and a knife inserted near the center should come out clean. If the top browns too quickly, tent with foil for the last 10-15 minutes.

→ What can I substitute for guava paste?

Mango paste or passion fruit curd work well as tropical alternatives. For a non-tropical version, try apricot preserves or fig jam. The key is using something with similar thickness and tart sweetness to balance the rich custard.

→ Should I serve this warm or cold?

Warm is ideal - about 15-20 minutes after baking. The flavors are more pronounced and the texture is at its best. If refrigerating leftovers, reheat individual portions in the microwave for 30-45 seconds.

→ Can I make this dairy-free?

Substitute whole milk with oat milk or almond milk, use full-fat coconut cream instead of heavy cream, and replace butter with coconut oil. The texture will be slightly different but still delicious.