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.
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 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.
Prep time: 15 minutes | Bake time: 1 hour | Total time: 1 hour 15 minutes
For the bread pudding:
- 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)
- Heat the oven to 375 degrees F.
- 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.
- Grease the baking pan (ideally about 8 inches) with butter, and then pour in the pudding mixture.
- Bake for 1 hour or until it is cooked through and the top part has turned golden.
- 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
- 1 (13.5 ounce) can coconut milk
- 1/3 cup muscovado sugar
- 1/2 cup mango pulp, diced small
- 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.
- Add the mangoes, and cook for another 5 minutes.
- Serve warm on top of the bread pudding.