A traditional Cuban dessert with a modern twist! Sweet, moist, cinnamon-spiced, and boozy bread pudding drizzled with a homemade guava caramel sauce and candied maple pecans.
I have a question. Who decided that soaking bread in milk and eggs and baking it would be so damn good! I don’t know who did it but I’m so glad they invented it! Every holiday season at family gatherings, there always seems to be bread pudding all up on our Christmas Eve dessert tables. It’s such a delicious dessert! Sometimes, part of a delicious breakfast too.
And guess what? It doesn’t have to be the holidays for you to enjoy this amazing tasting bread pudding! Traditional bread pudding (at least the way it was made when I was growing up) is usually made with condensed milk, evaporated milk, whole milk, eggs, sweet spices, and… raisins. Ew. I, however, wanted to give a modern twist to traditional bread pudding and today I’ve done just that.
Next level bread pudding coming your way!
So, the actual bread pudding is made Cuban-style, of course. Who would I be if I didn’t honor the traditions of my childhood? And also, I just love condensed milk so much.
Where does the “next level” part come in? Well, I made a super simple homemade guava caramel sauce that is a TO DIE FOR. I adapted my salted caramel sauce recipe and added guava and allspice.
I also made candied maple pecans for some added crunch but really to replace the raisins because again, ew. Unless raisins are covered in chocolate, I just honestly have 0 interest in them. #sorrynotsorry
If you only have guava paste at home, you can use that too! Just simply place about three 1-inch thick slabs of the guava paste in a microwavable bowl with a tablespoon of water, and microwave it for about 30 seconds, until it becomes a thick liquid. Add that to the caramel mixture and you’re good!
This guava caramel with the candied maple pecans was such game-changer for the traditional Cuban-style bread pudding.
I’m in love.
What are some of your favorite recipes to make this time of year?
I love baking so much – and making these warm comfort foods make me the happiest girl ever!
Just look at that guava caramel sauce with those chopped pecans on top!
I really hope you get to make this bread pudding this holiday season. Whether you make it for a potluck or for your family, I know you’ll LOVE it!
Let me know if you make it!
CUBAN-STYLE BREAD PUDDING
- 1 loaf day-old Cuban bread, or thick bakery bread (cut one-inch cubes)
- 6 large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 tablespoons spiced rum
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- Cooking spray
GUAVA CARAMEL SAUCE
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup guava jelly*
- 1/4 teaspoon ground allspice
CANDIED MAPLE PECANS
- 1/2 cup pecans
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- Preheat oven at 350 degrees F. Spray a baking dish with cooking spray. Add the bread cubes first. Set aside.
- In a bowl, mix sugar and eggs together until creamy. Add the vanilla, rum, sweetened condensed milk, evaporated milk, cinnamon, nutmeg, and salt. Mix until everything is well combined. Slowly pour the milk mixture on top of the bread cubes.
- Bake for 45-50 minutes until bread is browned or until a knife inserted in the middle comes out clean.
- While the bread pudding is in the oven, make the guava caramel sauce. In a saucepan, heat sugar and water over medium heat, stirring constantly until it turns amber-colored. Slowly drizzle in the heavy cream while stirring. Allow the mixture to boil for 1 minute. Remove from heat. Stir in guava jelly and ground allspice. Let cool before using.
- Make the candied maple pecans. In a skillet, cook sugar and maple syrup over medium heat for 2 minutes, until the sugar dissolves. Add pecans and cook for 2 more minutes, stirring to coat pecans with glaze. Remove from heat and let cool.
- Cut and serve bread pudding, drizzle with guava caramel sauce and add pecans. Enjoy!