Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Generously butter an 8x8 inch baking dish or similar 2-quart casserole dish.
- Spread your cubed day-old bread in an even layer in the prepared dish. Scatter about three-quarters of your diced mangoes over the bread, tucking them in between the cubes. Save the rest for the top.
- In a large bowl, whisk together the whole milk, heavy cream and granulated sugar until the sugar has mostly dissolved.
- To the milk mixture, add the lightly beaten eggs, pure vanilla extract, ground cinnamon, and the pinch of salt. Whisk everything together until it is just combined.
- Slowly and evenly pour the custard mixture over the bread and mangoes in the baking dish. Gently press down on the bread with the back of a spoon or spatula to ensure every piece is submerged and has a chance to soak up the creamy liquid.
- Let the pudding sit at room temperature for at least 20 to 30 minutes to allow the dry bread to fully absorb the rich custard.
- After the resting period, scatter the remaining diced mangoes over the top of the pudding. Drizzle the melted butter evenly over the surface.
- Bake for 45 to 55 minutes, or until the custard is set and the top is beautifully golden brown.
- Allow the Mango Bread Pudding to cool on a wire rack for at least 15 minutes before serving. This allows the custard to firm up a bit more, making it easier to slice.
Nutrition
Calories: 348kcalCarbohydrates: 46gProtein: 8gFat: 15gSaturated Fat: 8gCholesterol: 118mgSodium: 128mgPotassium: 152mgFiber: 2gSugar: 26gVitamin A: 2300IUVitamin C: 18mgCalcium: 138mgIron: 1.1mg
Notes
This recipe can be made ahead of time. Assemble and refrigerate up to 24 hours before baking. Let it sit at room temperature for about 30 minutes before baking. You may need to add a few extra minutes to the baking time since it will be starting from cold.
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