Best Mango Bread Pudding Recipes

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

MANGO COCONUT BREAD PUDDING WITH RUM SAUCE

Steps:

• Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
• Butter a 9x11 casserole pan with 1/2 ounce butter.
• Place bread cubes in prepared pan top with raisins.
• Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
• Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
• Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
• Serve pudding hot with lots of sauce and garnish with sliced mango.

MANGO BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
• 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
• 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
• 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
• 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

COOKING LIGHT'S MANGO-COCONUT BREAD PUDDING

Steps:

• Preheat oven to 350°. To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving. To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding. Nutritional Information Calories:285 (24% from fat) Fat:7.6g (sat 3g,mono 1.1g,poly 0.6g) Protein:6.7g Carbohydrate:48.4g Fiber:1.5g Cholesterol:61mg Iron:1.3mg Sodium:234mg Calcium:118mg Donna Shields, Cooking Light, JANUARY 2000

MANGO-COCONUT BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes.
• Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut.
• Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
• To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes.
• Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl.
• Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
• Serve warm over bread pudding.

COCONUT-MANGO BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Spray an 8 -10 cup baking dish with cooking spray.
• Toss together bread cubes and melted butter in a large bowl. Whisk together coconut milk, sugar, vanilla, cinnamon, cardamom and salt in a medium bowl. Pour mixture over bread cubes, stir to coat evenly and let soak for 20 minutes.
• Add mangoes and coconut and stir until combined. Transfer mixture to baking dish, sprinkle with pistachios over top and gently press them in.
• Bake 45 minutes or until pudding is set and top is golden. Serve warm.

MANGO BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
• 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
• 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
• 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
• 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

DIABETIC MANGO BREAD PUDDING

Steps:

• Preheat oven to 375°F
• Working over a bowl to catch any juices, peel and pit mango.
• Chop mango flesh.
• In a shallow 1-quart casserole dish, toss together bread cubes and mango pieces.
• In a saucepan, bring evaporated skim milk to a boil and remove pan from heat.
• In a medium bowl, whisk together egg substitute, sugar substitute, vanilla extract, ground cinnamon, ground ginger, ground allspice, and any juice generated by cutting up the mango.
• In a steady stream, whisk in hot milk.
• Pour mixture over the bread cubes.
• Let stand for 5 minutes until liquid is absorbed.
• (Recipe may be made ahead up to this point, covered, and refrigerated.)
• Sprinkle top of pudding with granulated sugar and dot with margarine.
• Bake until set and top is crisp and golden brown, about 30 to 35 minutes.
• Serve warm.

MANGO CARDAMOM BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
• Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
• Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.