Easy Mango Bread Pudding With Coconut Milk Custard

Mango bread pudding probably isn’t the first thing that comes to mind when you discover a loaf of bread going stale on the counter, but it should be. This tropical twist on classic bread pudding transforms leftover bread into a lightly sweetened breakfast casserole with bright mango flavor, toasted coconut, and a rich coconut milk custard. The coconut milk custard soaks into every bread cube, creating a rich texture without making the pudding overly heavy.

When a grocery store dinner order came with an extra loaf of bread nobody really wanted, I wasn’t about to let it go to waste. Instead, I turned it into this easy mango bread pudding, and it quickly became one of those recipes that feels special despite being made from simple ingredients.

What I love most about this recipe is that it doesn’t taste like a way to use up leftovers. The mango remains in juicy chunks throughout the pudding, the coconut on top becomes lightly toasted, and the custard bakes up firm enough to slice while still staying rich and tender. It’s equally at home on a brunch table, served with fresh fruit, or enjoyed warm as a simple summer dessert.

Unlike many dessert-style bread puddings that rely on large amounts of sugar, this version is only lightly sweetened. The coconut milk, mango, and bright lime zest provide plenty of flavor, making it a satisfying breakfast without feeling overly sweet. I also like serving it alongside fresh fruit for brunch when feeding a crowd.

If you’re a fan of tropical fruit desserts, be sure to check out my Summer Fruit Fool with Mango and Nectarine. It uses many of the same bright fruit flavors in a completely different way.

Quick Answer

Mango bread pudding is a baked breakfast casserole made by soaking bread cubes in a coconut milk custard and baking them with mango and toasted coconut. This version is lightly sweetened, firm enough to slice, and perfect for using up stale bread.

Experience With This Recipe

I created this mango bread pudding recipe specifically to use up a loaf of bread that had become several days old. What surprised me most was how well the lower amount of sugar worked. Because the sugar is dissolved directly into the coconut milk custard, a relatively small amount sweetens the entire pudding effectively while still allowing the mango and coconut flavors to come through.

Why You’ll Love This Mango Bread Pudding

Uses Stale Bread: This recipe turns day-old bread into a completely different breakfast while helping reduce food waste.

Lightly Sweetened: The custard only needs a small amount of sugar because the sweetness is carried throughout the milk mixture.

Make-Ahead Friendly: The entire casserole can be assembled ahead of time for easier mornings.

Firm Enough To Slice: Unlike softer dessert-style bread puddings, this version bakes into a breakfast casserole that cuts cleanly into portions.

How to Make Easy Mango Bread Pudding With Coconut Milk Custard

Begin by cutting your stale bread into roughly one-inch cubes. You will need approximately ten cups of cubed bread. Place the bread cubes into a large bowl and set aside.

Wash and dry the limes. Using a fine grater or microplane, remove the zest from both limes and place it into a small bowl. Add four tablespoons of sugar for a lightly sweet breakfast pudding or six tablespoons if you prefer a sweeter result. Stir the sugar and lime zest together thoroughly. This step helps release the citrus oils into the sugar and distributes the lime flavor more evenly throughout the custard.

In a medium bowl, whisk together the coconut milk, whole milk, and eggs. Continue whisking until the egg mixture and milk mixture are completely blended. Add the lime sugar mixture and whisk again.

Thaw the frozen mango in the microwave just until softened enough to cut. Chop any large pieces into smaller chunks. The mango should still be visible in the finished bread pudding, so avoid dicing it too finely.

Add the mango pieces and one cup of shredded coconut to the large bowl with the bread cubes. Pour the custard over the mixture and stir thoroughly.

This is one of the most important steps in the recipe. Make sure all of the bread cubes become moistened by the custard. Dry bread pieces left on top will bake into crunchy toast-like pieces rather than soft custard-soaked bread pudding.

Grease a 9×13 baking dish and transfer the bread pudding mixture into the pan. Spread it into an even layer. Sprinkle the remaining cup of shredded coconut evenly across the surface.

Bake at 350°F for approximately 40 minutes. The top coconut layer should become lightly toasted and golden while the edges of the bread pudding take on a deeper golden color.

The finished mango bread pudding should feel set in the center and be firm enough to slice rather than scoop. Serve warm for the richest custard texture, although leftovers are also excellent chilled from the refrigerator.

Ingredients

This mango bread pudding uses simple ingredients that come together to create a lightly sweet tropical breakfast casserole with a rich coconut milk custard.

Stale White Bread: Slightly stale bread is ideal because it absorbs the custard mixture without falling apart. A bakery loaf that is three to four days old works particularly well.

Limes: The zest adds brightness and helps balance the richness of the coconut milk. Mixing the zest with the sugar helps distribute the citrus oils throughout the custard.

White Sugar: A modest amount sweetens the custard without turning the recipe into a dessert. Four tablespoons creates a lightly sweet breakfast pudding, while six tablespoons gives a sweeter result.

Whole Fat Coconut Milk: Provides richness and reinforces the tropical flavor profile. The coconut milk also helps create a smooth custard texture.

Whole Milk or Cream: Adds additional liquid to the custard and helps the bread cubes absorb evenly. Cream creates a richer result, while milk keeps the pudding slightly lighter.

Eggs: The eggs create the custard structure that holds the bread pudding together once baked.

Frozen Mango: Provides sweet fruit throughout the pudding. Unlike some bread puddings where the fruit disappears into the custard, the mango remains in noticeable chunks throughout the finished casserole.

Unsweetened Shredded Coconut: Mixed throughout the pudding and sprinkled on top to create a toasted coconut finish during baking.

Substitutions and Add-Ins for Mango Bread Pudding

This mango bread pudding is fairly flexible and works well with several common substitutions.

Stale White Bread: French bread, sandwich bread, bakery bread, brioche, or leftover dinner bread can all be used. The bread should be slightly stale so it absorbs the custard properly.

Limes: Lemons may be substituted if needed, although the flavor will be less tropical.

White Sugar: Brown sugar can be used for a slightly deeper flavor, though it will change the appearance of the custard slightly.

Whole Fat Coconut Milk: This ingredient is important to the tropical flavor of the recipe. Light coconut milk can be used, but the finished pudding will be less rich.

Whole Milk or Cream: Heavy cream creates a richer custard, while 2% milk works well for a lighter version. Reconstituted powdered milk also works surprisingly well in this recipe.

Eggs: The eggs are essential to the custard structure and should not be omitted.

Frozen Mango: Fresh mangoes can be substituted when they’re in season, but I often use frozen mango because it’s affordable and available year-round. Cut them into bite-sized pieces before adding them to the bread mixture.

Unsweetened Shredded Coconut: Sweetened coconut may be substituted if preferred, though the finished pudding will be noticeably sweeter.

Additional Add-Ins: A splash of vanilla extract or a small amount of ground cinnamon can be added to the custard if desired, although neither is necessary for the tropical flavor profile.

Expert Tips, Serving and Storing Suggestions

Tip #1: Make sure every bread cube is moistened. The most common mistake with bread pudding is leaving dry bread cubes exposed above the custard. Any bread that doesn’t absorb liquid will bake into crunchy toast-like pieces rather than soft custard.

Tip #2: Don’t cut the mango too small. Larger mango pieces remain visible throughout the finished mango bread pudding and provide bursts of fruit flavor in every serving.

Tip #3: Watch the coconut topping near the end of baking. The coconut should become lightly toasted and golden. If your oven runs hot, check it a few minutes early to prevent excessive browning.

Tip #4: Use stale bread whenever possible. Fresh bread tends to become mushy, while older bread absorbs the custard mixture more evenly and creates a better texture.

This mango bread pudding is best served warm when the coconut milk custard is at its richest and softest. A spoonful of lightly sweetened cream, thickened cream, or a dusting of icing sugar makes a simple topping if desired. For a richer summer dessert, serve warm slices with a scoop of homemade vanilla ice cream. If you’re building a summer brunch spread, this bread pudding pairs nicely with my Ambrosia Salad for a fruit-filled menu that’s easy to prepare ahead.

Leftovers can be enjoyed cold straight from the refrigerator and make an easy breakfast or snack the next day. The mango remains visible throughout the pudding and the flavor continues to develop overnight.

Store leftover mango bread pudding covered in the refrigerator for up to four days.

This bread pudding may also be frozen. Wrap individual portions well and freeze for up to three months. Thaw overnight in the refrigerator before reheating.