Mango Bread Pudding

I doubled this recipe, and served it with homemade coconut ice cream! DELICIOUS! I couldn't find ground cardamom at any of my usual supermarkets (pandemic shortages and all), but finally found a bottle of whole organic seeds (not pods) at Whole Foods. I ground four teaspoons of seeds in my coffee grinder, which yielded about 5 or 6 teaspoons ground, which was a bit too much (I only used 4t in the doubled recipe). Start with less to grind next time. I used some country white bread from Aldi's and a few leftover homemade French Bread dinner rolls, and a large 40 oz bag of Dole's Frozen Mango. I used a large roasting pan to bake it in. I also tempered, by slowly whisking a few ladles full of the warm milk into the egss, before mixing the eggs back into the rest of the milk mixture. I baked for 50 minutes. I did not find the full amount of Cardamom to be too overwhelming.....it's exotic flavor is what MAKES this recipe so special! Outstanding!!

• guestys

• Wayne, New Jersey

• 1/23/2021

Made this recipe but omitted the cardamon and ginger (didn't have it and don't like ginger). I substituted 2 tsp of cinnamon. Increased the heavy cream from 1/3 cup to 2/3 cups and from 3 eggs to 4 eggs only because I had a lot of bread. Used left over french bread and 3 butter biscuits (I didn't want to waste). I did have to cook it for 1 hour and 10 minutes (70 minutes versus 45-50) but only because I increased the liquid and the eggs. Also used thawed mango chunks and a few of the chunks were not completely thawed so they released some liquid during the baking process. Turned out DELICIOUS! My husband loved it. I will definitely be making this again.

• 年代ylvia J

• Houston, TX

• 9/16/2020

年代eductively delicious! I had to leave the house to avoid eating the entire pan! The next time I make this, though, I will reduce the sugar a bit since the mangoes from the backyard tree are very sweet themselves.

• sunnysoleil

• 7/7/2017

干草,echarle婆婆,nuez moscada y母乳育婴decoco. Yo use brioche y solo 5 cucharadas de azúcar. Muy buena!

• sjcr

• Bogota, Colombia

• 9/3/2016

It is still in the iven but I know 4 forks is my vote. The aroma is heavenly. I had slightly green, cut up mango in the freezer from last summer and defrosted it and mixed it in with a handful or raisins 'cause bread pudding HAS to have raisins. I'll have some for breakfast. Next time, I'll use coconut milk .. good idea.

• mandn29

• west palm beach, florida

• 3/30/2014

Cardamom punch in the taste buds! Somewhat my fault- I didn't have dried cardamom so I toasted seed pods and ground the insides. It entirely overwhelmed everything else.

• sissboombah

• Berkeley, CA

• 7/31/2013

Made this last night with one fully ripe, soft and sweet mango and a firm and tart one. I also substituted the half cup of cream with coconut milk. Skipped the cardamom and ginger because I have none. As for bread, I used a collection of leftover sandwich buns sitting forlornly in the fridge. Husband and MIL loved it.

• leahtol

• MD

• 7/1/2013

This is the second time I've made this delicious recipe. Tonight I added 1/2 tsp of cinnamon in place of 1/2 tsp of cardomom. I also added one cup of raisens. I used left over french bread and had it all set for 20 minutes before putting in the oven. I think this allowed the bread to absorb more of the custard liquid ahead of time. I sprinkled a little cinnamon on top before baking. I made a hot rum syrup for topping when I took it out. The crowd went CRAZY for it! I had to give the recipe to everyone before they would leave. Delicious!!!!

• GrammaCath

• Fort Myers, FL

• 8/21/2011

Made using Vermont Co Soft Wheat sandwich bread, 1 can coconut milk (13.5 oz), half & half for the rest of the dairy, and no cardamom. It tastes AMAZING, but the custardy parts look a little weird (broken, seperated) because of the coconut milk. I will try this again using the recipe as written, but I love coconut and mango as a flavor pair so i had to give it a shot!

• jenocide666

• Allston, MA

• 6/24/2011

Excellent. I too was raised on bread and rice puddings. I have tried it 2x, one with mango and then papaya. It's great either way. I used fresh cardamon and skipped the ginger, also reduced sugar to 1/4 cup. I like it plain or with slightly whipped cream. It's a true comfort food to me.

• Proxeda

• 5/29/2010

I enjoyed this recipe, but didn't love it. You must definitely like the taste of cardamom. If I make again I will double the sauce mixture to pour on top of the bread and mangoes. Mine turned out a bit too dry. However, my dinner party of 4 enjoyed it as they cleaned their plates! A good summer dessert for outdoor dining.

• Anonymous

• Newcastle, WA

• 5/17/2010

I thought this turned out too "eggy" for a bread pudding, but maybe it's because I didn't use the right kind of bread? I used a brioche loaf from Trader Joe's. It would work better as a brunch dessert than a post-dinner dessert, I think.

• Anonymous

• Irvine, CA

• 5/11/2010

Fabulous! I didn't have enough mango, so used a mixture of mango, peach and strawberry. Absolutely delicious. I also halved the recipe, since there are just two of us. Had enough for dessert and a snack later. My husband and I are now debating how many times we should make this. He says once a week is good.

• ajcp

• Arnprior, ON, Canada

• 5/10/2010

Delicious! I was raised with bread and rice puddings so this custard looked appealing from the start. It looked like alot of cardomon but I usually like to start with the original recipe before adjusting to my taste. And I am glad I did. It was perfect. This recipe goes in the keeper file.

• frenbe

• Walla Walla

• 5/5/2010

This recipe was quite easy to make and absolutely delicious.

• Anonymous

• Long Beach, NY

• 5/3/2010