Save My neighbor Maria brought over a jar of homemade guava paste one autumn afternoon, and I had no idea what to do with it until she mentioned her abuela's bread pudding. That conversation changed everything, because suddenly I wasn't just making a dessert—I was creating something that bridged two kitchens, two families, two very different food traditions. The result was this warm, golden bread pudding that somehow tastes like both a Caribbean beach and a classic American comfort dessert at the same time.
I tested this for the first time when my sister was visiting during the holidays, and I remember her fork hitting the bottom of the baking dish before we'd even finished the first serving. She kept saying, "This shouldn't work, but it absolutely does," which is honestly the best compliment a recipe can get. That's when I knew this dish had staying power.
Ingredients
- Day-old brioche or challah, cubed (8 cups): Stale bread soaks up custard better than fresh, and brioche's buttery richness elevates the whole dish—I learned this the hard way after using fresh bread and ending up with a soggy mess.
- Whole milk (2 cups) and heavy cream (1 cup): The combination creates a custard that's creamy without being heavy, and the ratio matters more than you'd think.
- Large eggs (4) and granulated sugar (1/2 cup): These bind everything together while adding gentle sweetness that won't overpower the guava's tartness.
- Vanilla extract (2 tsp) and salt (1/4 tsp): Vanilla deepens the custard's flavor, while salt makes every other ingredient sing louder.
- Guava paste, cubed (1 cup): The star ingredient—tart, funky, and utterly necessary for that tropical-meets-traditional magic.
- Caramel sauce (1/2 cup plus extra): Use store-bought if you're short on time, or make your own if you want that control.
- Chopped pecans (3/4 cup): They add crunch and nuttiness, though walnuts work beautifully if that's what you have.
- Unsalted butter, melted (2 tbsp plus more for greasing): Greasing the dish generously prevents sticking, and the melted butter on top creates a subtle richness.
Instructions
- Prepare Your Canvas:
- Preheat your oven to 350°F and grease that 9x13-inch baking dish thoroughly—I like using my fingers with butter because you can feel every corner. This step matters more than it seems.
- Build the Custard Base:
- Whisk together milk, cream, eggs, sugar, vanilla, and salt in a large bowl until smooth and lightly frothy. This is where your patience pays off—don't rush the whisking, because you want everything evenly combined.
- Soak the Bread:
- Add the cubed bread to the custard and gently stir until every piece is coated, then let it sit for 10 minutes. The bread will start absorbing the liquid, and you'll see it soften before your eyes.
- Fold in the Stars:
- Add the guava paste cubes and half the chopped pecans, folding gently so the guava doesn't completely break down. You want some texture and color variation throughout.
- Layer with Purpose:
- Pour half the soaked bread mixture into your prepared dish, then drizzle with half the caramel sauce. Add the remaining bread mixture and top with the rest of the caramel—this creates pockets of sweetness throughout.
- The Final Touch:
- Sprinkle the remaining pecans over the top and drizzle melted butter across the surface. This is what makes it look restaurant-worthy, so don't skip this step.
- Bake Until Golden:
- Bake for 40-45 minutes until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it loosely with foil and keep baking.
- Rest and Serve:
- Let it cool for just a few minutes before serving—you want it warm enough to be comforting but cool enough to handle. Drizzle with extra caramel right before plating.
Save A friend once told me that food becomes memorable when it tells a story, and this dish absolutely does. Every spoonful tells the story of guava orchards, caramelized sugar, and the warmth of sharing something unexpected with people you love.
Why This Fusion Works
Bread pudding is inherently comforting and nostalgic, but guava brings this bright, almost floral tartness that prevents it from ever feeling heavy or one-dimensional. The caramel acts as a bridge between these two worlds, its rich sweetness making the guava feel natural rather than adventurous. When these three elements hit your palate simultaneously, there's this moment of pleasant surprise—your brain is expecting classic custard and brioche, but instead gets this layered complexity that keeps evolving with each bite.
Timing and Temperature Matters
The 350°F temperature might seem low, but it's intentional—higher heat will brown the pecans before the custard sets, leaving you with a burnt-looking top and an underdone center. I learned this after a kitchen disaster that taught me patience, because rushing by increasing the temperature doesn't actually save time; it just creates problems. Give those 45 minutes their due respect, check it around minute 35, and trust that gentle, consistent heat is what transforms this dish into something special.
Beyond the Basic Recipe
This bread pudding is a blank canvas once you understand the fundamentals, which means you can play with it as your confidence grows. I've made versions with coconut shreds mixed into the custard, others where I've substituted rum for some of the milk to add depth, and even one memorable attempt with a lime zest swirl that my mother said was "too clever for its own good." The guava and caramel are non-negotiable, but everything else is negotiable depending on what you're craving or what's in your pantry.
- Try toasting your pecans lightly before adding them for deeper nutty flavor.
- A splash of dark rum in the custard adds sophistication without being obvious.
- Serve with vanilla ice cream for textural contrast or whipped cream if you want something lighter.
Save This bread pudding became my answer to dessert season because it feels both celebratory and humble, requiring nothing fancy but delivering something that tastes like you've been cooking it for hours. Honestly, the best part is watching someone's face when they taste the guava and caramel combination for the first time.
Recipe FAQs
- → What type of bread works best?
Day-old brioche or challah are ideal choices because their rich texture absorbs the custard beautifully while maintaining structure. French bread makes a suitable alternative if needed.
- → Can I prepare this ahead?
Assemble everything up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking straight from the refrigerator.
- → How do I know when it's done?
The edges should be golden brown and the center set but still slightly jiggly. A knife inserted near the center should come out clean.
- → What can I substitute for guava paste?
Mango paste or fig preserves work well as alternatives. For a non-tropical version, try raspberry or apricot preserves instead.
- → Should I serve it warm or cold?
Warm is optimal—the caramel stays gooey and the pecans retain their crunch. It reheats beautifully in the microwave for 30-45 seconds.