Mango Blueberry Bread Pudding
Posted By Savita
Give cinnamon bread pudding some break and serve a summer-inspired Mango and Blueberry bread pudding for breakfast! Blueberry Bread Pudding with sweet mango and cream custard coated in each layer.... a little scent of cardamom and amazing mango aroma... this bread pudding recipe brings summer flavors to weekend brunch.
Weekend brunch is one grand meal we wait for whole week. After a busy work week, we look forward to a relaxing weekend brunch. Even though we both have N errand to run on weekend.. life is still not rushing like weekdays. I even try to keep my blog engagements minimum for these two days.. to give time and attention to the family.
One sure way to keep family happy? In my home, it is to prepare some good food. :) As soon as fresh mangoes arrive in store, Vishal will always bring a lot home. So, last weekend when I wore my think-cap to prepare something delicious for breakfast.. I was welcomed by few juicy mangoes, a pint of blueberries, and a day old half loaf of french sliced bread. I immediately thought - a bread pudding with blu...
- 12 White Bread (slices of white or french bread, day old prefered)
- 2 Mango (one **pureed, one very small diced)
- 1 Cup Blueberries (1/2 pint, fresh or frozen)
- 3/4 Cup Sugar
- 4 Egg(s)
- 1/2 Cup Milk
- 1/4 Cup Heavy Cream
- 1/2 tsp Vanilla Extract
- 1/2 tsp Cardamom (powder)
- 2 tbsp Unsalted Butter (melted, 2 tsp extra for brushing pan)
- 1/8 tsp Salt
- Powdered Sugar (for dusting)
- 1. Coat a 9.5X4 inch rectangular pan with butter, set aside.
- 2. In food processor, combine pulp of one mango with sugar, salt and pulse until pureed, and sugar dissolved. Remove in bowl, add beaten eggs, milk, heavy cream, melted and cooled butter, and cardamom powder. Mix well.
- 3. Arrange single layer of bread slices at the bottom of buttered dish. Top with few slices of mango and few blueberries. Top and evenly cover with 1/4 of custard mixture.
- 4. Top with layer of bread (cover small nooks with pieces of bread for full coverage.) Repeat with step 3 two more times to get four layers of custard soaked bread. Top remaining berries and mango on top. Cover and refrigerate for 30 minutes to overnight.
- 5. When ready to bake. Preheat oven at 350 degrees Fahrenheit. Bake uncovered for 50-60 minutes or until bread pudding is golden brown at the top, and knife inserted in middle comes out almost clean. After coming out of oven, let it cool down and set for 15 for minutes. Serve warm with dusting of powdered sugar, some fresh berries and diced mango. Enjoy!
**Mango Puree: This mango does not work with fibrous or unripe mango. If can't find juicy mangoes, I recommend using mango puree or mango nectar for puree.