Diabetic Mango Bread Pudding Recipe

Name: Diabetic Mango Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large ripe mango, about 12 ounces; 2 cups French bread, cubed into 1 inch cubes; 10 ounces evaporated skim milk; 1/3 cup liquid egg substitute; 1/4 cup Splenda granular (sugar substitute); 1 teaspoon vanilla extract; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1 tablespoon granulated sugar; 1/2 tablespoon reduced-calorie margarine

Servings: persons

1 large ripe mango, about 12 ounces
2 cups French bread, cubed into 1 inch cubes
10 ounces evaporated skim milk
1/3 cup liquid egg substitute
1/4 cup Splenda granular (sugar substitute)
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground allspice
1 tablespoon granulated sugar
1/2 tablespoon reduced-calorie margarine

1
Preheat oven to 375u00b0F
2
Working over a bowl to catch any juices, peel and pit mango.
3
Chop mango flesh.
4
In a shallow 1-quart casserole dish, toss together bread cubes and mango pieces.
5
In a saucepan, bring evaporated skim milk to a boil and remove pan from heat.
6
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.
7
In a steady stream, whisk in hot milk.
8
Pour mixture over the bread cubes.
9
Let stand for 5 minutes until liquid is absorbed.
10
(Recipe may be made ahead up to this point, covered, and refrigerated.)
11
Sprinkle top of pudding with granulated sugar and dot with margarine.
12
Bake until set and top is crisp and golden brown, about 30 to 35 minutes.
13
Serve warm.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large ripe mango, about 12 ounces, 2 cups French bread, cubed into 1 inch cubes, 10 ounces evaporated skim milk, 1/3 cup liquid egg substitute, and more.

Yes, Diabetic 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.

That's it — enjoy your meal!

Diabetic Mango Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions