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Mango-coconut bread pudding is the perfect way to use a stale loaf of bread

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Bread pudding brimming with the flavors of mango and coconut will be your new favorite tropical dessert

Mangoes and coconuts brighten up bread pudding with unexpected tropical flavors in a fabulous, simple recipe.

There are so many things to do with leftover bread, and one of them is to make bread pudding. Sweet or savory, it's always a winner. But I love modifying according to what other ingredients I have at home.

Bread pudding brimming with the flavors of mango and coconut will be your new favorite tropical dessert

With this recipe, I added some mangoes and lemon zest to the pudding and finished it off with some mango-coconut cream. It'll be hard to resist snagging seconds. Enjoy!

Bread pudding brimming with the flavors of mango and coconut will be your new favorite tropical dessert

Bread and mango pudding with mango-coconut cream recipe

Bread pudding is my favorite way to use up stale bread. It's a very easy, economical recipe too. With a touch of mangoes and coconut, this bread pudding is packed with tropical flavor.

Serves 6

Prep time: 15 minutes | Bake time: 1 hour | Total time: 1 hour 15 minutes

For the bread pudding:

Ingredients:

  • 1 pound stale bread, torn into small pieces
  • 2 cups milk
  • 1/3 cup white sugar
  • 1/2 cup raisins
  • 1 cup fresh ripe mango pulp, diced small
  • 1 organic lemon, zest only
  • 2 large eggs
  • 2 tablespoons soft butter
  • Mango-coconut cream (see recipe below)

Directions:

  1. Heat the oven to 375 degrees F.
  2. In a large bowl, soak the bread in the milk for about 5 minutes, then add the sugar, raisins, mango, lemon zest, eggs and butter.
  3. Grease the baking pan (ideally about 8 inches) with butter, and then pour in the pudding mixture.
  4. Bake for 1 hour or until it is cooked through and the top part has turned golden.
  5. Serve warm with the mango-coconut cream.

For the mango-coconut cream:

Yields 2 cups

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes

Ingredients:

  • 1 (13.5 ounce) can coconut milk
  • 1/3 cup muscovado sugar
  • 1/2 cup mango pulp, diced small

Directions:

  1. In a small saucepan over low-medium heat, combine the coconut milk and sugar. Let it boil, and then simmer for about 15 minutes or until it thickens.
  2. Add the mangoes, and cook for another 5 minutes.
  3. Serve warm on top of the bread pudding.

More bread pudding recipes

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Spinach and cheese bread pudding
Ham, egg and cheese breakfast bread pudding

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