Creamy custard-soaked bread layered with tangy guava, caramel sauce, and toasted pecans for a tropical twist on a classic dessert.
# What You Need:
→ Bread & Dairy Components
01 - 8 cups day-old brioche or challah, cubed (about 300 g)
02 - 2 cups whole milk (480 ml)
03 - 1 cup heavy cream (240 ml)
04 - 4 large eggs
05 - 1/2 cup granulated sugar (100 g)
06 - 2 teaspoons vanilla extract
07 - 1/4 teaspoon salt
→ Guava & Caramel Layer
08 - 1 cup guava paste, cut into small cubes (300 g)
09 - 1/2 cup caramel sauce (120 ml), plus extra for drizzling
→ Nuts & Garnish
10 - 3/4 cup chopped pecans (85 g)
11 - 2 tablespoons unsalted butter, melted (28 g), plus extra for greasing
# Step-by-Step:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter, ensuring all corners and sides are coated to prevent sticking.
02 - In a large mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, and salt until fully combined and smooth.
03 - Add cubed bread to the custard mixture. Gently stir to coat all pieces evenly. Allow to soak for 10 minutes, occasionally pressing down to ensure bread absorbs the liquid.
04 - Fold guava paste cubes and half the chopped pecans into the soaked bread mixture, distributing evenly throughout.
05 - Pour half the soaked bread mixture into prepared baking dish. Drizzle with half the caramel sauce. Add remaining bread mixture on top and drizzle with remaining caramel sauce.
06 - Sprinkle remaining pecans evenly over surface. Drizzle melted butter across the top for enhanced browning and texture.
07 - Bake for 40-45 minutes until golden brown and set in center. If top begins to brown too quickly, tent with aluminum foil for final 10 minutes.
08 - Let pudding rest for 10-15 minutes before serving. Drizzle with additional caramel sauce if desired. Serve warm.
