Homemade Guava Caramel Bread Pudding with Pecans

A Cuban classic with a modern twist! This sweet, moist, cinnamon-spiced (and boozy!) bread pudding recipe drizzled with a homemade guava caramel sauce and crunchy candied maple pecans uses canned sweetened condensed milk as well as evaporated milk. No raisins though, sorry Mom!

📝 Ingredients

• 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
• 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

1. 1--- Make the Guava Caramel Sauce ---
2. 2In 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.
3. 3--- Make the Bread Pudding ---
4. 4Preheat the oven at 350ºF. Spray a 9x13 baking dish with cooking spray. Add the bread cubes first. Set aside.
5. 5In 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.
6. 6Bake for 45-50 minutes until bread is browned or until a knife inserted in the middle comes out clean.
7. 7Cut and serve bread pudding into squares, drizzle with guava caramel sauce and add pecans. Enjoy!