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Mango Coconut Bread Pudding Recipe

Mango Coconut Bread Pudding Recipe
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★★★★★

4.8 from 7 reviews

This Mango Coconut Bread Pudding is a tropical twist on a classic dessert, combining ripe mangoes and creamy coconut milk with warm, custardy bread cubes. It’s perfect for using up stale bread and creates a rich, flavorful pudding with a golden, slightly crispy top accented by shredded coconut.

Ingredients

Scale

Main Ingredients

  • 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

  1. Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
  2. Make the custard mixture: In a large bowl, whisk together the eggs, coconut milk, sugar, and vanilla extract until the mixture is smooth and well combined, forming a rich custard base.
  3. Combine bread and mango: Add the bread cubes and diced mangoes into the custard mixture. Gently fold everything together ensuring each bread cube is coated. Allow this mixture to sit for 10 minutes so the bread absorbs the custard.
  4. Assemble in dish: Transfer the soaked bread and mango mixture into the prepared baking dish. Spread it out evenly for consistent baking. Sprinkle shredded coconut evenly on top to add texture and enhance the coconut flavor.
  5. Bake: Bake in the preheated oven for 40-45 minutes, or until the top turns golden brown and the center is set but still moist. Remove from oven and let cool slightly before serving.

Notes

  • Using stale bread helps absorb the custard better without becoming too soggy.
  • For extra flavor, you can toast the shredded coconut before sprinkling it on top.
  • This dessert can be served warm or chilled depending on your preference.
  • Substitute granulated sugar with coconut sugar for a richer flavor and lower glycemic index.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: Mango bread pudding, coconut dessert, tropical bread pudding, baked mango custard, coconut milk dessert

Find it online: https://platedandproud.com/mango-coconut-bread-pudding-recipe/