Homemade Guava Caramel Bread Pudding with Pecans

Ingredients

• 200 g (1 cup)granulated sugar
• 120 ml (½ cup), at room temperaturedouble cream
• 85 g (6 tablespoons), cut into piecesunsalted butter
• about 110 g (⅓ cup)guava marmalade
• a pinchsalt
• about 250 g (5 cups), cubedday-old thick bakery bread, such as brioche or challah
• 6 largeeggs
• 200 g (1 cup)sugar
• 1 tablespoonvanilla extract
• 2 tablespoonsspiced rum
• 397 g (14 oz)sweetened condensed milk
• 340 g (12 oz)evaporated milk
• 2 teaspoonscinnamon
• 1 teaspoonnutmeg
• ½ teaspoonsalt
• as neededcooking spray
• to tastecandied pecans

Instructions

1. 1

   Make the caramel

   Heat the sugar in a saucepan over medium heat, stirring constantly, until it turns amber. Slowly drizzle in the cream and add the butter while stirring carefully, as the mixture may splatter. Let it boil for 1 minute, then take the pan off the heat. Stir in the guava marmalade and a pinch of salt. Leave the sauce to cool slightly and set it aside.

2. 2

   Prepare the dish

   Heat the oven to 175°C (350°F). Coat a 23 × 33 cm (9 × 13 inch) baking dish with cooking spray. Add the bread cubes and set the dish aside.

3. 3

   Mix the custard

   In a bowl, mix the sugar and eggs until creamy. Add the vanilla, rum, condensed milk, evaporated milk, cinnamon, nutmeg and salt, then mix until combined. Slowly pour the milk mixture over the bread cubes.

4. 4

   Bake the pudding

   Bake for 45–50 minutes, until the bread is browned or a knife inserted in the centre comes out clean.

5. 5

   Finish and serve

   Cut the bread pudding into squares. Drizzle with the guava caramel sauce and add the candied pecans.

What is guava caramel bread pudding?

Bread pudding is a resourceful baked dessert made by soaking bread in a sweet custard and baking it until set. This version draws on the Cuban association with bread pudding while taking a distinctly modern route with guava marmalade, rum and candied pecans.

Brioche or challah brings a tender, rich base, while condensed and evaporated milk make the custard especially creamy. The guava caramel adds a fruity, tangy-sweet finish instead of relying on raisins.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 6g protein, 37g carbs, 20g fat.

The bread, sugar and milks provide most of the carbohydrates, while the cream, butter, eggs and pecans contribute much of the fat. Eggs, milk and pecans also provide protein. For a more balanced plate, serve a square with fresh fruit alongside.

Choosing the bread

Day-old bread: slightly dry cubes absorb the custard without falling apart as readily as very fresh bread.

Brioche or challah: both have a soft crumb and buttery character that suit the sweet, spiced mixture. Cut the bread into similarly sized cubes so they soak and bake at a similar pace.

Making the guava caramel

Amber sugar: keep stirring over medium heat and watch the colour closely; the caramel can darken quickly once it begins to turn.

Cream and butter: add them slowly and stir with care because the hot sugar may splatter. The recipe adds the guava marmalade and pinch of salt after the caramel has boiled for a minute and is off the heat.

Getting an even custard

Eggs and sugar: mix them until creamy before adding the liquids and spices, then stir until the custard ingredients are well combined.

Pouring: add the mixture gradually over the bread cubes. This gives the pieces time to take up the custard rather than leaving all the liquid pooled in one spot.

Checking when it is done

Colour: the top should be browned after 45–50 minutes in a 175°C oven.

Centre: insert a knife into the middle; it should come out clean. If it does not, continue baking and check again rather than relying on the top colour alone.

Serving the pudding

Toppings: drizzle the sauce over the cut squares and finish with candied pecans so their crunch contrasts with the soft pudding.

Pairing: serve it on its own or alongside fresh fruit for a brighter contrast to the rich custard and caramel.

Recipe notes & tips

• Use bread that is a day old so it can take up the custard while holding its shape.
• Cut the bread into evenly sized cubes for more consistent soaking and baking.
• Keep a close eye on the sugar as it cooks; caramel can go from amber to very dark quickly.
• Add the cream slowly to the hot caramel and stir carefully to reduce splattering.
• Check the centre with a knife at the 45-minute mark, then continue baking if needed.
• Add the pecans just before serving to keep their crunch prominent.

Variations

• Use brioche: choose it for a tender, buttery pudding.
• Use challah: swap it in for another rich, soft-crumb option.
• Adjust the spice: vary the cinnamon or nutmeg to suit your preference.
• Skip the rum: leave it out for a pudding without the boozy note.
• Change the topping: serve with candied pecans to add a crisp, maple-sweet finish.

Common mistakes to avoid

• Using very fresh bread: day-old cubes absorb the custard better while keeping their shape.
• Darkening the caramel too far: take it off the heat when it reaches amber.
• Pouring cream in quickly: drizzle it in slowly and stir carefully to manage splattering.
• Pouring custard in one spot: distribute it slowly over the bread cubes.
• Removing the pudding too early: check the centre with a knife and bake until it comes out clean.
• Adding pecans too early: scatter them on when serving to retain their crunch.

How to store

Refrigerate leftover pudding in a covered container and use within 3–4 days. Reheat individual portions until warm, and add the sauce and pecans when serving.

Frequently asked questions