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Mango Coconut Bread Pudding

Mango Coconut Bread Pudding: A Sweet Tropical Escape

Mango Coconut Bread Pudding is a delightful dessert that combines tropical flavors and creamy textures, making it perfect for gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 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
  • 0.5 cup granulated sugar adjust according to sweetness preference
  • 1 tsp vanilla extract pure vanilla recommended
  • 0.5 cup shredded coconut plus extra for topping
For Greasing the Dish
  • butter or cooking spray to grease the baking dish

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Whisk
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk 4 large eggs and then add coconut milk, sugar, and vanilla extract.
  3. Fold in stale bread cubes and diced mangoes, and let the mixture sit for 10 minutes.
  4. Pour the mixture into the prepared baking dish, sprinkle shredded coconut on top, and bake for 40-45 minutes.
  5. Let it cool for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 10gSaturated Fat: 2gCholesterol: 120mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be prepared the night before and baked fresh before serving.

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