Mango Blueberry Bread Pudding
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 blueberries and mango is in our breakfast future!
Since mother's day is approaching, I thought to also click some pictures and share this recipe with you.
I think, this delicious and fruity bread and butter pudding will make a great breakfast or brunch for someone special. Plus it can be assembled a night before and you will get all time to spend with your family while breakfast gets ready in oven.
How cool!? Isn't it?
Overnight Bread Pudding
I love breakfasts which can be assembled or at least half-prepared at night. Such as this bread pudding with blueberries and mangoes, I assembled in 10 minutes on Saturday evening, for Sunday brunch.
I started by pureeing one of the mango pulp with sugar until it was smooth. It is important to make smooth mango puree and use only non-fibrous ripe sweet mangoes. Fibrous mangoes will not be good for this recipe.
In blender with mango puree, I then added all bread pudding custard ingredients i.e. eggs, milk, cream, and melted butter. I like to pulse it to a shake like smooth custard. Smooth custard will be absorbed better by bread and bread pudding will come out very good.
Once custard was ready, I layered bread with some custard, fresh whole blueberries, and diced mangoes in each layer. This adds even flavor of blueberries and mango in the whole bread pudding.
I finish bread pudding with blueberries and mango pieces on top. Then, cover with clear wrap and refrigerate overnight. During this time, bread soaks in custard, mango and blueberries get settle in.
Next day, a quick round of oven and delicious bread pudding with gorgeous blueberries and killer mango aroma is ready to rock the breakfast!
Bread Pudding with Cream or No Cream?
I must tell you that I love using a little bit of cream in most of my bread pudding recipes. Just like in french toast, cream gives richness to bread puddings and keep pudding moist and gooey from within. It is optional ingredient but I highly recommend it. I have made this blueberry bread pudding with cream and also my Slow Cooker Bread Pudding recipe benefits from cream as well.
Now, if you want to make bread pudding even more richer.. Say, when serving for Mother's day breakfast or want to impress guests? Then, you increase the quantity of cream. However, in that case make sure to adjust amount of milk so that amount of liquid in pudding does not increase.
Baking with fresh fruits, specially mangoes is tradition around my family. Summer, season of fresh juicy fruits, such as mangoes, blueberries, strawberries always inspire me to include some fruits in baking. The Strawberry Lemon Pound Cake that I shared recently was fruit of one such inspiration. Here are few more delicious fruity bakes from my kitchen.
All of these make a great summer family-style brunch or dessert course. Try some this season. Pin these recipes to try later. Follow @SavitaChefdeHome on Instagram for latest updates and behind-the scene stories.
Wish you a wonderful day!
A few more delicious brunch ideas:
Mango Blueberry Bread Pudding
- 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.
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