My absolute favorite food on Earth is mangoes. I can’t think of a time that I didn’t like them. I love hearing stories from my mom about how I could go through a case (about 10-12 mangoes) in a sitting when I was a kid. Nowadays, I probably would end up with a tummy ache but I’m willing to give it a try.
Lately, I’m running out of breakfast ideas for the girls as they’re tired of everything else I’ve tried to rotate. Man is it exhausting feeding two miniature foodies! They’ve become less picky, which is nice, but they still demand a variety of foods. Sometimes, I just wish they would eat oatmeal every day. Ah, well, one can hope.
Anyways, as I was rummaging through the fridge of what I can plan to make for breakfast, I came across mangoes, a handful of leftover berries and scraps of bread (all sorts of bread as we are a carb loving family)*. I’ve never been a fan of bread pudding but hubby loves it, so I thought I would give it a try my way. By replacing the cinnamon with cardamom, I tried to give it an Indian flair. Mango and cardamom to me are like peanut butter and jelly…. they just belong together.
This is a perfect Mother’s Day brunch item. The cardamom gives a rich flavor and aroma, and the flavor of fresh mango is just pure heaven. Add in whatever fresh berries you have (I used blackberries, strawberries, and raspberries) and you have a fun, delicious dessert ready in no time. It really didn’t take much time to put together. I spent more time waiting for it to bake than prepping it.
Here’s another little secret. I split the liquid and used mostly milk but added a little coffee creamer for richness and flavor. Hubby uses an almond milk creamer with vanilla flavor to it so I omitted the vanilla extract but the recipe ingredients will include vanilla extract assuming you use non-flavored coffee creamer.
Alternatively, you can use milk only and omit the coffee creamer to make the pudding a little lighter.
Instead of piling the bread in the pan and pouring the custard over it, I layer it with bread, then berries, then the custard to even out the flavor and make sure all the different elements sync well. Just like layering a lasagna.
*Note: The bread used doesn’t have to be a specific type. I used a mix of stale french bread, sandwich loaf ends, and sourdough. Just use what you have around. The best thing about this recipe is it uses leftovers, so do exactly that!
From my kitchen to yours, please do try this, and I hope you enjoy it as much as we did!
6-7 slices of day old bread
2 c mixed fresh berries
¾ c brown sugar
¾ c milk
¼ c coffee creamer
1 tsp vanilla extract
½ tsp cardamom powder
3 Tbsp unsalted butter, melted and slightly cooled
¼ tsp salt
1 tsp powdered sugar for dusting
Cube mango and blend with milk in blender. If your mango is fibrous, use a sieve to separate the puree from the fibers.
In a large bowl, beat the eggs. Add in the brown sugar and mix until you have a creamy texture. Add in the butter, mango puree, coffee creamer, salt, cardamom and vanilla extract. Whisk into a smooth consistency.
Spray a 9×5 loaf pan with cooking spray. Arrange a single layer of bread, then top it with some of the berries. Pour about 1/3 of the custard mix over this layer. Repeat for 2 more layers.
Cover with foil and let it sit in the fridge overnight. When you are ready to bake, preheat oven to 350ºF. Bake uncovered for 50 minutes or until the top is golden brown. Insert a knife or toothpick to make sure the center comes out clean.
Let it rest for 15 minutes. Dust with powdered sugar and serve hot with Cha (Chai)!
Hope you enjoy!