Guava Cream Cheese Bread Pudding
This Guava Cream Cheese Bread Pudding is rich, creamy, and filled with tropical bakery-style flavor. Soft brioche bread soaks up a silky vanilla custard while pockets of cream cheese and sweet guava paste create a dessert inspired by classic Cuban guava pastries. Finished with a glossy guava glaze and a crackly sugar top, this bread pudding tastes like a cross between cheesecake, French toast casserole, and guava pastelitos.
Servings 8 servings
Calories 400kcal
Cost $13 for entire recipe
Equipment
- 9×13-inch baking dish
- Baking sheet
- Large mixing bowl
- Medium mixing bowl
- Small saucepan
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Knife and cutting board
- Pastry brush (optional, for glazing)
Ingredients
Bread Base
- 11 cups brioche or challah bread cut into 1-inch cubes
- 8 oz full-fat cream cheese cut into ½-inch cubes
- 1 tsp all-purpose flour
- 4 oz guava paste finely diced
- 2 tbsp unsalted butter melted
Custard
- 5 large eggs
- 1⅔ cups whole milk
- ⅔ cup heavy cream
- ⅔ cup granulated sugar
- 1 tbsp light brown sugar
- 2 tsp vanilla extract
- ¼ tsp almond extract
- ⅛ tsp cinnamon
- ½ tsp kosher salt
- 1½ tsp lime zest
- 1 tsp fresh lime juice
Guava Glaze
- 3 oz guava paste
- 2 tbsp water
- ½ tsp lime juice
- Pinch of kosher salt
Crunchy Sugar Top
- 1 tbsp turbinado sugar
- 1 tbsp coarse sanding sugar
Optional Garnishes
- Powdered sugar
- Sweetened condensed milk drizzle
- Toasted coconut
- Whipped cream
Instructions
Dry the Bread
- Preheat oven to 325°F.
- Spread the bread cubes onto a baking sheet and bake for 8–10 minutes until lightly dried but not browned. Cool slightly before using.
Make the Guava Glaze
- In a small saucepan, combine the guava paste, water, lime juice, and pinch of salt. Warm over low heat, stirring frequently, until smooth and glossy. Set aside.
Prepare the Cream Cheese
- Place the cream cheese cubes into a small bowl and toss gently with the flour until lightly coated.
Assemble the Bread Mixture
- Place the bread cubes into a large mixing bowl. Add the cream cheese cubes and diced guava paste, then toss gently until evenly distributed.
Make the Custard
- In a medium bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, almond extract, cinnamon, kosher salt, lime zest, lime juice, and melted butter until completely smooth.
Soak the Bread
- Pour the custard evenly over the bread mixture. Fold gently until all the bread is coated. Let the mixture rest for 20 minutes, gently folding once halfway through so the bread absorbs the custard evenly.
Assemble
- Grease a 9x13-inch baking dish. Transfer the bread mixture loosely into the baking dish without pressing it down. Drizzle the guava glaze lightly over the top and gently marble it with a knife. Sprinkle evenly with the turbinado sugar and sanding sugar.
Bake
- Bake for 50–60 minutes until the top is golden brown, the sugar topping is lightly crackly, the edges are puffed, and the center still jiggles slightly but is not wet. If the top browns too quickly, tent loosely with foil during the final 15 minutes.
Cool and Serve
- Cool the bread pudding for 20–25 minutes before serving. For a glossy bakery-style finish, brush the top lightly with extra warmed guava glaze. Serve warm with powdered sugar, condensed milk drizzle, toasted coconut, or whipped cream if desired.