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

Jul 25, 2015 at 3:30 p.m. ET

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 and Mango Pudding2

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 and Mango Pudding3

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.

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