Guava Caramel Bread Pudding with Pecans
In my Cuban family, pudin de pan (bread pudding) was always Mami’s favorite but I wanted to give it a delicious new twist. Enter my guava caramel bread pudding with candied pecans!
Just like my guava jam bars, this recipe is a nod to my roots with a modern kick. Instead of raisins (no thank you!), this bread pudding with sweetened condensed milk has crunchy candied pecans and homemade guava caramel, making it the real star of the show.
This is one of my favorite guava recipes. Let me show you how to make it!
Making Homemade Guava Caramel Sauce
If you’ve ever made homemade salted caramel sauce at home, this is a similar process except with guava marmalade. I’m drooling already! This guava caramel is pretty addicting. But be careful not to lick the spoon after cooking or you may burn yourself.
- Granulated sugar
- Heavy cream
- Unsalted butter
- Guava marmalade
- Pinch of salt
In a saucepan, heat sugar over medium heat, stirring constantly until it turns amber-colored. Slowly drizzle in the heavy cream and add the butter while stirring.
Be careful as it may splatter. Allow the mixture to boil for 1 minute. Remove from heat. Stir in guava marmalade and salt. Let it cool slightly.
PRO TIP: If you can’t find guava marmalade, you can cut guava paste into cubes and boil it down with some water until you get a marmalade consistency. Save the rest of the guava paste for pastelitos de guayaba!
Need more ideas about using the leftover guava caramel sauce? I typically drizzle guava caramel over ice cream, yogurt, or plain cheesecake (or my guava cheesecake YUM). You can also use it as a dip for sliced fruit like apples or pears!
Best Bread for Bread Pudding
A general rule for bread pudding is to always use day-old bread. Why? Because stale bread absorbs the custard mixture better. The slightly dry and firm texture of stale bread allows it to soak up the liquid without becoming overly mushy during baking.
As far as the type of bread, my personal preference is either Brioche or Cuban Bread because they absorb the custard perfectly.
Aside from that, Challah works well too because it’s an eggy bread with a soft texture and rich flavor but overall, you can use any good quality bakery loaf.
5-Star Review
“Omg Jamie this was so good!!! First time making bread pudding and everybody was like “whaaaaaaaat? “”
—Sharon
Ingredients & Instructions
Aside from stale bread, you need eggs for bread pudding because it acts as a binder and contributes to the custard-like texture.
You also need sugar, vanilla extract, spiced rum for a warm aromatic note, sweetened condensed milk for creamy richness, evaporated milk for moisture, and cinnamon & nutmeg as our warm spices.
In a bowl, mix in all the ingredients for the milk mixture and slowly pour it on top of the bread cubes in the baking dish. Bake for 45-50 minutes at 350ºF until the bread is browned or until a knife inserted in the middle comes out clean.
The Perfect Texture
Out of the oven, this bread pudding should be slightly crispy on top and soft and creamy custard-like inside. As it cools, it may slightly firm up, but it should remain moist. All that needs to happen next is for you to drizzle ALLL that delicious guava caramel on top! Yes, please!
Mira, I think you make my Brazo Gitano de Guayaba (Guava Swiss Roll) next to stay in the guava spirit!
Recommended For This Recipe
9×13 Casserole Dish
This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!
Storage Tips
Bread pudding is best served right out of the oven however you can place any leftovers in an airtight container in the fridge for up to 5 days. Just thaw it for a bit before reheating.
You can freeze bread pudding for up to 2 months. Make sure it is completely baked and cooled before double wrapping it tightly in plastic wrap then bring it to room temperature before reheating.
Homemade Guava Caramel Bread Pudding with Pecans
Ingredients
Guava Caramel Sauce
- 1 cup granulated sugar
- 1/2 cup heavy cream, room temperature
- 6 tablespoons unsalted butter, cut in pieces
- 1/3 cup guava marmalade*
- Pinch of salt
Bread Pudding
- 5 cups cubed day-old thick bakery bread, (brioche or challah)
- 6 large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 tablespoons spiced rum
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- Cooking spray
- Candied Pecans, (click the recipe name for the recipe)
Instructions
Make the Guava Caramel Sauce
- In a saucepan, heat sugar over medium heat, stirring constantly until it turns amber-colored. Slowly drizzle in the heavy cream and add the butter while stirring. Be careful as it may splatter. Allow the mixture to boil for 1 minute. Remove from heat. Stir in guava marmalade and salt. Let it cool slightly. Set aside.
Make the Bread Pudding
- Preheat the oven at 350ºF. Spray a 9×13 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.
- Cut and serve bread pudding into squares, drizzle with guava caramel sauce and add pecans. Enjoy!
Thanks for sharing this recipe! It was soooo good! I added little pieces of guava paste and cheese for an extra umph! Will definitely be making this again!
YUM! Great addition to the bread pudding. So glad you loved it, Sofia!
I made this for my mom on Mother’s Day- bread pudding is a favorite of hers and I am always looking for new versions- this caramel is unbelievable!! Other than an ice cream topping do you have any other great recipes to use it?
So happy you & your mom loved it, Caroline! I typically drizzle guava caramel over ice cream, yogurt, plain cheesecake or use it as a dip for sliced fruit!
Thank you!! I especially love the cheesecake idea :)
Can this be made a day ahead?
Not sure as I’ve never tried that. I’d say it’s best if made and served on the same day.
I switched out the guava for fig and it was delicious.
What is the baking temperature? Thanks
I updated the recipe! Sorry about that. Thanks for the heads up! :)