Guava Caramel Bread Pudding

Indulge in a decadent fusion of flavors with this Guava Caramel Bread Pudding With Pecans. This irresistible dessert features soft brioche or challah bread soaked in a creamy vanilla custard, layered with tangy guava paste and rich caramel sauce, and finished with the satisfying crunch of toasted pecans.

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The combination of melted guava and caramel creates a beautiful ruby-red swirl throughout the golden bread, making every bite a tropical delight. This medium-difficulty dish takes just over an hour to prepare and bake, resulting in a showstopping treat for any occasion.

Ingredients

• 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
• 1 cup (300 g) guava paste, cut into small cubes
• 1/2 cup (120 ml) caramel sauce (plus extra for drizzling)
• 3/4 cup (85 g) chopped pecans
• 2 tbsp (28 g) unsalted butter, melted (plus more for greasing)

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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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

Achten Sie darauf, dass das Brot 10 Minuten lang einweicht, damit es die gesamte cremige Puddingmischung aufsaugen kann. Wenn die Oberfläche während des Backens zu schnell braun wird, decken Sie die Form einfach locker mit Alufolie ab.

Varianten und Anpassungen

Für eine tropische Note können Sie eine Handvoll Kokosraspeln in den Pudding geben. Wenn Sie keine Pekannüsse zur Hand haben, lassen sich diese hervorragend durch Walnüsse ersetzen.

Serviervorschläge

Servieren Sie den Pudding am besten warm mit einer Kugel Vanilleeis oder einem Klecks Schlagsahne. Ein zusätzlicher Schuss Karamellsauce direkt vor dem Servieren rundet das Dessert perfekt ab.

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This Guava Caramel Bread Pudding With Pecans is a comforting and sophisticated dessert that brings together the best of Latin American and classic cuisine. Enjoy the warm, rich textures and the delightful contrast of salty pecans with sweet guava and caramel.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Common Questions

→ Can I use fresh guava instead of guava paste?

Guava paste works best as it provides concentrated sweetness and holds its shape during baking. Fresh guava would release too much moisture and make the custard soggy. If unavailable, you can substitute with thick mango or pineapple preserves for similar tropical notes.

→ What type of bread is ideal?

Day-old brioche or challah works wonderfully due to their rich, eggy structure and ability to absorb custard without falling apart. French bread makes a good substitute. Avoid very soft sandwich bread as it may become too mushy, and steer clear of super crusty artisan loaves that won't soften properly.

→ Can I prepare this ahead?

Assemble the dish up to 8 hours before baking and refrigerate uncovered. The extra soaking time actually enhances flavor absorption. Add the pecan topping just before baking to keep them crunchy. Bake straight from the refrigerator, adding 5-10 minutes to the baking time if needed.

→ How do I know when it's done?

The pudding is ready when the top is golden brown and the center feels set when gently tapped. A knife inserted near the center should come out mostly clean, not raw. If the top browns too quickly, tent loosely with foil for the last 10-15 minutes of baking.

→ Can I make this dairy-free?

Substitute whole milk with oat milk or coconut milk, and heavy cream with full-fat coconut cream. Use a high-quality plant-based butter for greasing and topping. The texture will remain creamy, though the flavor profile will shift slightly toward coconut notes which pair beautifully with guava.

→ What's the best way to store leftovers?

Cover tightly and refrigerate for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds or warm the entire dish at 300°F (150°C) for 15-20 minutes. The texture will be slightly denser after refrigeration but still delicious. Add fresh caramel and pecans when reheating to restore crunch.