Mango Bread Pudding
Mango Bread Pudding

I have been saving the last pieces of my French bread for the past two weeks with this

bread pudding recipe in mind.   This morning I decided I was going to put in the little Georgia peaches I bought this earlier this week, but they were so good that I couldn’t resist and just ended up eating them all. Happily, I went to Chinatown yesterday and bought a dozen ataulfo or champagne mangoes. So, with that bounty on hand, I decided to use a mango instead.

I have been tweaking this easy recipe for bread pudding for years to get the proportions just right, and it is perfect for breakfast or even dessert.  The almond extract gives this low fat recipe a haunting flavor that really puts it over the top.  You can use any kind of stale baked good in this easy vegetarian recipe (I made this once with day old donuts and it was AMAZING.) and use whatever fruit you have on hand. (For a more decadent take on bread pudding, check out this Calvados-laced Apple & Blackberry Bread Pudding recipe from the BBC.)

Click here for instructions on how to cut a mangoand enjoy!


Mango Bread Pudding Recipe

Preheat Oven to 350° ~ Serves 4-6


  • 6 slices day old bread or the equivalent amount of stale cake, croissant, etc…
  • 2 Tbs Butter
  • 2 cups diced mango (about 2 ataulfo or champagne mangoes) – or other fresh fruit of your choice   OR  1 cup dried fruit including raisins, cranberries or chopped dried apricots
  • 4 Eggs
  • 3 cups Milk
  • Two thirds cup Sugar     OR    1 cup Honey (If you have a real sweet tooth, use 1 cup Sugar    OR    one and a half cups honey.)
  • One and a half teaspoons  Cinnamon
  • One teaspoon Vanilla Extract (4 caps)
  • One eighth teaspoon Almond Extract (one half cap)


  • Cut your bread into pieces no bigger than one half inch thick and two inches square
  • Layer bread in a 6”x9” baking pan (If possible, place the pan in a larger pan filled with boiling water. This will keep the egg mixture from over-heating and separating.)
  • Slice butter and distribute evenly over the bread.
  • Spread your fresh fruit evenly over the bread
  • Mix all other ingredients and pour over the bread
  • Press down to make sure all pieces of bread are covered become saturated with the egg mixture
  • Let sit for 15 minutes.
  • Bake at least 45 min –   up to 1 hour 15 min –  depending on your batch
  • Pudding is done when a knife inserted in the center comes out clean.

Serve warm, with lightly sweetened whipped cream – if desired.

Just a note:  Bread pudding is often served with a sweet bourbon sauce. In my opinion, this bread pudding is sweet and fruity enough, that the addition of a sweet sauce would render it cloying


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