Soft custard-soaked bread layered with tangy guava, rich caramel, and crunchy pecans for a warm, comforting dessert.
# Ingredient List:
→ Bread & Dairy
01 - 8 cups day-old brioche or challah, cubed
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1/2 cup granulated sugar
06 - 2 teaspoons vanilla extract
07 - 1/4 teaspoon salt
→ Guava & Caramel
08 - 1 cup guava paste, cut into small cubes
09 - 1/2 cup caramel sauce, plus extra for drizzling
→ Nuts
10 - 3/4 cup chopped pecans
→ Butter
11 - 2 tablespoons unsalted butter, melted, plus more for greasing
# How to Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - In a large bowl, whisk together milk, cream, eggs, sugar, vanilla extract, and salt until well combined.
03 - Add cubed bread to the custard mixture. Gently stir to coat all pieces and allow to soak for 10 minutes.
04 - Fold in the guava paste cubes and half of the chopped pecans into the bread mixture.
05 - Pour half of the soaked bread mixture into the prepared baking dish. Drizzle with half the caramel sauce. Add remaining bread mixture and top with remaining caramel sauce.
06 - Sprinkle remaining pecans over the top and drizzle melted butter evenly across the surface.
07 - Bake for 40 to 45 minutes until golden brown and set in the center. Tent with foil if the top browns too quickly.
08 - Allow to cool slightly before serving. Drizzle with additional caramel sauce if desired.
