Tuesday, June 23, 2015

Mango Bread Pudding

Its summer!!!!! With all the heat and humidity I love this season and one of the major reason for it are mangoes. Yep, rightly called the "King of Fruits". Right now, we are eating tons of it, and everyday.We were not fast enough and some of them were ripened a little too much. So thinking of how to use them apart from using it in a smoothie, we thought of using it in a bread pudding. At our household we quite often make bread pudding so were extremely eager to try this new version. And with starting of school, it can serve the purpose of a very healthy after school snack.


Mangoes - 2 cups (cut in bite size pieces, you can use less or more)
Bread - 4-5 pieces (torn in bite size pieces)
Whole Milk - 3/4 cup
Egg - 1
Sugar - 1/4 cup (you can use more according to the taste)
Raisins - Handful
Vanilla - Few drops
Butter - 1/2 teaspoon

Tear up the bread into pieces and keep in a bowl Cut the mangoes in bite size pieces, cut it on a plate to reserve all the juices that come out. 

Mix the mango pieces and juice with breads and set aside for few minutes.

In a separate bol, mix together milk, egg, sugar and vanilla. Add a pinch of rock salt/common salt to it.

Grease the baking tray with the butter. I used a 9 inch square baking tray. 

Add the bread/mango mixture to it. Pour the milk mixed with egg and sugar.

Add the raisins on top of it.

Bake in the oven at 180 C/300F for 25- 30 minutes. If you want it a little darker, you can bake it for longer time.

Chill it in the refridgerator for 30 minutes. You can have it as it is or serve it with vanilla ice cream.