Preheat the oven at 350ºF. Spray a 9x13 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.
Make the candied maple pecans. This recipe moves fast so make sure to have all the ingredients measured and ready to go before you begin. In a skillet, add maple syrup, sugar, and cinnamon and heat over medium heat for 2 minutes. Add pecans and cook for 2 more minutes, stirring to coat pecans with glaze. Remove from heat and let cool. Set aside.
Make the guava caramel. 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. 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.
Cut and serve bread pudding into squares, drizzle with guava caramel sauce and add pecans. Enjoy!
*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.