Preheat your oven to 350F. Spray a baking dish with cooking spray or coat with butter.

Cut your loaf of bread into about 1-2 inch cubes and place them in your baking dish.

Over medium-high heat, heat your milk, guava, and butter until the guava is dissolved. Whisk occasionally to prevent the milk from burning. About 5-10 minutes.

In a mixing bowl, add your sugar, eggs, cinnamon, and vanilla. Whisk the ingredients until they are well incorporated.

Slowly add your milk mixture to the eggs. Careful not to add the hot milk too fast because you will cook the eggs.

Once everything is well combined, pour the mixture over the bread cubes until the bread is basically submerged.

Place the baking dish into the oven and cook for 30-35 minutes. The bread pudding will slightly jiggle when fully cooked and a knife should come out clean when placed in the middle.

Remove from the oven and allow it to slightly cool before serving. Drizzle on top my dark rum caramel sauce!

In a medium saucepan, add your sugar and water. Bring it to a boil over medium heat, while stirring to allow the sugar to dissolve.

Slowly bring the mixture to a simmer and allow it to turn into a brown-amber color. This is going to take about 10 minutes simmering. The next few steps move quick so have your butter, whipping cream, and dark rum ready.

Once your sugar has turned into the brown-amber color, quickly whisk in your cold butter and allow it to dissolve. Once the butter is dissolved, quickly whisk in your heavy whipping cream.

Once the heavy whipping cream is incorporated, whisk in your dark rum and remove the caramel from the heat.

Allow the caramel to cool before storing or serving.