Description
A delightful dessert blending ripe mango and creamy coconut in a warm bread pudding.
Ingredients
Scale
- 6 cups stale bread, cut into 1-inch cubes
- 2 ripe mangoes, peeled and diced
- 4 large eggs
- 1 can (13.5 oz) coconut milk
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- Butter or cooking spray for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or cooking spray.
- Whisk together the eggs, coconut milk, granulated sugar, and vanilla extract until smooth.
- Incorporate the bread cubes and mango into the custard, folding gently with a spatula.
- Allow the mixture to sit for approximately 10 minutes to absorb flavors.
- Transfer the mixture to the baking dish, spreading evenly and topping with shredded coconut.
- Bake for 40-45 minutes until golden brown and set in the center.
- Cool for about 10 minutes before serving.
Notes
Use stale bread for the best results; allow the pudding to rest before baking. You can prepare the custard mixture the night before.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 185mg
Keywords: Mango, Coconut, Bread Pudding, Dessert, Tropical