MANGO BREAD PUDDING
I have never been a huge fan of bread pudding, but for some reason this bread pudding takes the cake, no pun intended. It combines just the right elements of sweet, tart, creamy, and crispy. Everyone who tries it becomes a fan.
Provided by Anna Getty
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
- 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
- 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
- 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
- 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.
COCONUT MANGO BREAD PUDDING WITH RUM SAUCE
All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. -Jennifer Jackson, Keller, Texas
Provided by Taste of Home
Categories Desserts
Time 3h30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.
Nutrition Facts : Calories 447 calories, Fat 24g fat (18g saturated fat), Cholesterol 175mg cholesterol, Sodium 285mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
MANGO CARDAMOM BREAD PUDDING
Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.
Provided by ONFIRE
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
- Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
- Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.
Nutrition Facts : Calories 194 calories, Carbohydrate 27.9 g, Cholesterol 82.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 200.6 mg, Sugar 17.8 g
MANGO BREAD PUDDING
Make and share this Mango Bread Pudding recipe from Food.com.
Provided by GingerlyJ
Categories Dessert
Time 1h
Yield 1 dish, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
- 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
- 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
- 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
- 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 501.1, Fat 22.4, SaturatedFat 12.2, Cholesterol 161.4, Sodium 521.4, Carbohydrate 63.7, Fiber 3.6, Sugar 28.2, Protein 12.4
FRESH ORANGE BREAD PUDDING WITH MERINGUE TOPPING
Make and share this Fresh Orange Bread Pudding With Meringue Topping recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Place the oranges and bread cubes in a 1-quart casserole dish; set aside.
- To make the custard, combine the sugar, cornstarch, and salt in a saucepan. Blend in egg yolks and 1/4 cup of the milk. mix in remaining milk stir and cook over very low heat until the custard coats metal spoon and is slightly thick (about 10 minutes).
- Add butter, orange peel, and vanilla; pour into casserole over the oranges and bread cubes. Place pan in hot water going 1/2 way up outside of casserole dish and bake at 325°F for 1 1/2 hours or until the pudding is firm in the center.
- Cover with meringue.
- For meringue, beat egg whites until they stand at soft peaks. Gradually beat in the sugar. Add the vanilla and spread over the cooked bread pudding.
- Return the pan to the oven and back into the pan of hot water. Bake 20 minutes or until the meringue is brown. Serve warm.
Nutrition Facts : Calories 259, Fat 7.8, SaturatedFat 4.4, Cholesterol 81.7, Sodium 234.6, Carbohydrate 43.1, Fiber 1, Sugar 34, Protein 5
ORANGE BREAD PUDDING
Make and share this Orange Bread Pudding recipe from Food.com.
Provided by Tezi3885
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sift the flour and baking powder and mix well.
- In a seperate bowl, mix the butter and sugar and beat till light.
- Add the beaten eggs and mix until well blended.
- Next add the fruit, bread crumbs and orange rind.
- Fold in the flour and orange juice alternately.
- In a pudding mould, Layer the bottom with maple syrup.
- Sprinkle the almond slivers on it.
- Pour the mixed pudding batter into the mold over the syrup it.
- Put a lid on the mold and put it in a rice cooker.
- Pour water in the cooker upto half the mould height.
- Switch the cooker into cooking and let it cook for 1 hours.
- After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
- Invert the mould into a plate and cut into slices.
- Serve warm with custard.
Nutrition Facts : Calories 408.2, Fat 11.3, SaturatedFat 4.9, Cholesterol 108.3, Sodium 378.2, Carbohydrate 69.1, Fiber 1.9, Sugar 37.2, Protein 8.7
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