Mango Bread Pudding

Mango Bread Pudding

Inspired by Home Cooks 0

"A unique bread pudding made with mangos and a dash of cardamom."

Ingredients 1 h {{adjustedServings}} servings 172 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
  2. Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the SPLENDA(R) Granulated Sweetener, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
  3. Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.
Tips & Tricks
Homesteader Corn Bread

This perfectly moist corn bread is slightly sweet and very versatile.

Banana Sour Cream Bread

Add a little sour cream for a deliciously different banana bread.


  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 (2 3/4 x 4 1/2 inch) square
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Reviews 6

  1. 9 Ratings


Loved this recipe - thank you for sharing! Note for those wanting to make this for the first time...make sure your mangos are RIPE and of the sweeter variety - not sure how well it would work otherwise...


This is really good! I used a 9x9 square baking dish and had plenty of room for the recipe as written, so I would suggest using that size unless you like your bread pudding very thin - it will still bake for the same amount of time. The cardamom was a nice touch, but a bit heavy-handed for me - I would probably use 1/2 the amount next time. I served this with a little warm coconut cream drizzled on top. Delicious! Thanks for the recipe!


Great recipe! I had stale baguette and 2 almost over-ripe mangoes to use up so this was perfect. I used cinnamon in place of cardamom and baked this in a 9x9 ceramic dish for just under 50 minutes. It tastes like delicious French toast!