Mango Bread Pudding

Bread pudding is one my most favorite dishes. This an easy bread pudding recipe with fresh mango slices in the Challah bread, and baked with cardamon, cinnamon, and nutmeg and topped with a creamy, buttery vanilla sauce. Yum!

Time

Prep: 45 minutes (30 minutes to soak in fridge)

Refrigerate: 55 minutes

Ingredients

Bread Pudding

• 6 cups cubed stale Challah bread (1 loaf)

• 1 ripe mango, skinned and sliced

• 2.5 cups milk

• 3 large eggs

• 2 tbsp butter, melted

• 1.5 tbsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground cardamom

• 1/2 tsp ground nutmeg

Sauce

• 1/2 cup butter

• 1 cup sugar

• 1/2 cup heavy whipping cream

• 1 tbsp vanilla extract

• few slices of mango (optional)
  
  
  

Directions

1. Grease an 8×8-inch casserole dish. Evenly spread the bread cubes in the bottom of the dish. Stick mango slices in between the cubes.

2. In a large bowl, whisk together the milk, eggs, butter, vanilla extract, cinnamon, cardamom, and nutmeg. Pour the mixture evenly over the bread, getting all the bread wet from the mixture.

3. Let the bread sit for 30 minutes to soak up the milk and egg mixture. Preheat the oven to 350°F.

4. Bake for 55 minutes.

5. Melt the butter in a medium saucepan on low heat, then add the sugar, cream, and vanilla extract. Slowly cook over low heat until sugar is dissolved. Remove from the heat and pour over the bread pudding.