Mango Bread Pudding
Servings 4 -6
Ingredients
- 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
Instructions
- 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.
Notes
To make an eggless version, use 2 tbsp custard powder instead of the eggs. But make sure to cook in the milk and constantly whisk in the mango pulp to have a smooth pouring sauce.