Bread is something that is in my pantry at any given point of time, so the love for bread puddings comes naturally! Whenever I am lost as to what to make for dessert for the weekend, or have a pack of bread getting stale because I picked up an extra one without much thought, or I have a failed bread attempt, it immediately gets converted into bread pudding! 😀 How many like me, please raise your hands!
A little search for “bread pudding” on the blog, will throw up a few options. Also this baked french toast was born in similar fashion. While placing the posts for the Bake-a-thon, my eyes chanced upon this amazing bread pudding I had made sometime ago and that left me wondering if I was posting this at a time when there are no mangoes, at least here. I was wrong in my thought – there are mangoes in the market from some African countries, which I have not tried yet as I am vary of them, hehe… Moreover, we get tinned pulp anytime we want on the shelf and since this recipe uses pulp, it is not necessary for it to be fresh fruit. 😉 So this pudding got included into the list of the recipes that appears on the blog for the Bake-a-thon… 😀
I guess there’s hardly anybody who can resist a good mango based dessert. This bread pudding was more of an experiment, and a happy one too! The bowl was wiped up warm. The beauty of bread pudding is that you can have it straight out of the oven, unlike most other puddings that need setting time. I have used canned mango pulp, and hence the deep yellow color. The color of the dish will solely depend upon the quality of mango or the color of the tinned pulp used. I have used eggs here, but I will share the eggless options in the notes in the recipe.
Looking at the pictures, I can’t help but notice the striking similarity of this pudding to the Mango Semolina Cake, thanks to the deep yellow color, plus the green sprinkling of pistachio kernels. For me, mango and pistachio is an amazing combination. They both go together really well… 🙂 Off to the recipe…
Mango Bread Pudding
- 6-8 slices of bread preferably stale
- 25 gm butter
- 1 cup milk
- 2 eggs
- 1 1/4 cup mango pulp
- 1/2 tsp cinnamon powder
- 3 tbsp slivered pistachios
- Chop the bread into squares. I used 8 small bread slices.
- Melt the butter in a 2 ltr pan and spread all along. Sprinkle the chopped bread into the pan.
- Heat the milk till just scalding.
- Break the eggs into a bowl and whisk it lightly.
- Now pour the milk steadily in a stream into the bowl whilst briskly whisking the egg till the mixture turns pale yellow.
- Allow to cool slightly, then whisk in the mango pulp. Add in the cinnamon. At this point, add sugar if necessary.
- Pour over the bread mixture and press the bread in. Set aside for 10 minutes.
- Preheat the oven to 180 degrees.
- Sprinkle the pistachios on the top and bake for 25 minutes.
- Serve warm as is or with a sprinkling of icing sugar.
This is part of the Bake-a-thon 2017…