Mango Blueberry Bread Pudding
User Reviews
5
Mango Blueberry Bread Pudding
Description
The Mango Blueberry Bread Pudding begins by briefly soaking cubed French bread in hot water to soften it, then gently pressing out excess moisture. The bread is combined with a custard mixture made from eggs, milk, vanilla extract, sugar, cinnamon, and nutmeg, imparting warm aromatic spices throughout the dish. Fresh blueberries and mango chunks are folded in for bursts of fruity sweetness.
Butter chunks scattered on top melt during baking, adding richness and a golden crust enhanced by an additional dusting of cinnamon and nutmeg. Baking at a moderate temperature for 30 minutes to an hour depending on vessel size produces a creamy, tender pudding with a soft crumb and tender fruit texture inside.
This bread pudding can be enjoyed warm, which emphasizes the custard’s richness, or chilled for a firmer texture. It pairs well with whipped cream, ice cream, or a blueberry sauce to complement the incorporated fruit and balancing the warm spices. It serves well as a comforting dessert or a hearty breakfast option.
Ingredients
- 1 pound French bread cut into 3/4 inch cubes, loaf
- 3 egg large
- 2 cups milk
- 3 tablespoons vanilla extract
- 3/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1 1/2 cups blueberries fresh
- 1 1/2 cups Mango I used frozen, chunks
- 1/2 cups butter cut in small chunks
- 3 tablespoons cinnamon
- 2 teaspoons nutmeg
Instructions
- Preheat oven to 325 degrees. Grease a 9 x 13 baking dish or ramekins dishes (I used a combination of both; 4 ramekins and 10 x 7 casserole dish)
- In a large colander place cut up bread in it and evenly pour 4 cups of hot water over the bread. Let sit for 5 minutes. Gently press excess water out of the bread.
- In a large bowl whisk together eggs, milk, vanilla, sugar, cinnamon and nutmeg.
- Gently fold in bread, blueberries and mangos. Pour into baking dish.
- Drip butter pieces evenly over the top.
- In a small bowl whisk together remaining cinnamon and nutmeg. Sprinkle over bread budding.
- Bake of at least 3o minutes (ramekins) and up for 1 hour for a large casserole baking dish. Tooth pick inserted in the middle should come out clean.
- Serve hot or cold and top with whipped cream, ice cream or blueberry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 357kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 84mg | 28% |
| Sodium | 394mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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