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!