Coconut Mango Bread Pudding – a delicious recipe with mangoes, eggs, baquette, milk, cream of coconut, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat your oven to 350 degrees. Cut your bread in 1 inch cubes and place in a large bowl. Peel and cut the mangoes. In a blender add your eggs, 2 of the peeled and sliced mangoes, vanilla extract, cinnamon, nutmeg and cream of coconut. Blend until all the ingredients are nicely mixed together. Pour the custard mixture into the bread bowl and allow the bread to soak it all up. Add half of the other mango into the mixture (save the other half for garnish).
2
Spray your round pan or casserole dish with non stick spray and pour the mixture in it. Bake at 350 degrees for about 30-45 minutes.
3
Half way into your baking time slightly mash up any bread that wasn't fully soaked into the custard. Sprinkle the brown sugar over the top. For the last 15 minutes of bake time the brown sugar will caramelize into a beautifully golden crust.
289
kcal
Calories
17
g
Fat
23
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 ripe mangoes, 3 eggs, 1 day old baquette or Italian bread (cubed), 1 12 oz can of evaporated milk, and more.
Yes, Coconut Mango Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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