Ingredients
Scale
- 1 standard loaf (about 1 pound) crusty bread (challah or brioche), cut into 1-inch cubes
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup whole milk or heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1 1/2 cups diced fresh mango
- 1/2 cup sweetened shredded coconut, plus extra for topping
- 1 teaspoon vanilla bean paste
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish. Place the cubed bread into the prepared dish along with the diced mango and the 1/2 cup of shredded coconut, tossing gently to combine.
- Step 2: Prepare the custard mixture by whisking together the coconut milk, whole milk (or cream), eggs, granulated sugar, and vanilla powder in a large bowl until the mixture is uniform and the sugar is dissolved.
- Step 3: Pour the custard mixture evenly over the bread cubes, making sure all the bread is coated. Press the bread down gently with a spatula to ensure maximum absorption. Let the mixture sit for 20 to 30 minutes at room temperature to allow the bread to fully soak up the liquid.
- Step 4: Once soaked, lightly sprinkle the top of the pudding with the extra shredded coconut (optional). Bake the bread pudding for 40 to 50 minutes, or until the top is golden brown, the edges are set, and a knife inserted near the center comes out clean (a slight wobble is acceptable).
- Step 5: Remove the bread pudding from the oven and allow it to cool on a wire rack for at least 15 minutes before serving. This bread pudding is delicious served warm, optionally topped with extra fresh mango chunks or a scoop of vanilla ice cream.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; while delicious reheated, this pudding is also excellent served chilled straight from the fridge.
- To revive the crispy top and prevent dryness, reheat individual slices in a 300°F oven for about 10 minutes, covering loosely with foil if the edges begin to brown too quickly.
- Enhance the tropical profile by serving the warm pudding drizzled with a simple lime glaze or a spoonful of mango purée mixed with a splash of pineapple juice with almond extract or coconut flavored syrup.
- For the perfect tender interior, ensure your bread cubes are slightly stale or lightly toasted, which helps them absorb the coconut custard completely without dissolving during the crucial 30-minute soak time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American