Guava Bread Pudding

A piece of cake sitting on top of a white plate.

Guava Bread Pudding

Servings 8 Servings


  • 8 tablespoons melted butter, divided
  • 1 pound brioche bread, croissants, or bread of choice, cubed or hand-torn into bite size pieces
  • 6 eggs, whisked
  • 1 (15-ounce) can coconut cream
  • 1 (14-ounce) can condensed milk
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 14 ounce guava marmalade
  • pinch flaky salt, for topping


  • Preheat the oven to 375°F. Butter a 9” x 12” baking dish with 1 tablespoon of melted butter. Place bread pieces in the pan.
  • In a large bowl or blender, combine the remaining 7 tablespoons of melted butter, coconut cream, condensed milk, eggs, sugar, cinnamon, vanilla, and salt. Pour the custard mixture over the bread and press lightly to help the bread absorb the liquid- drizzle guava marmalade over the mixture. Cover, and chill overnight.
  • Bake for 45-50 minutes, or until firm when pressed in the center. Finish with a sprinkle of flaky salt. Enjoy!

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