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4.67 from 6 votes

Cuban-Style Guava Caramel Bread Pudding

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Servings: 10 servings
Author: Jamie Silva



  • 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


  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/4 cup guava jelly*
  • 1/4 teaspoon ground allspice


  • 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!