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Delicious mango bread pudding topped with shredded coconut in a glass baking dish.

Easy Mango Bread Pudding With Coconut Milk Custard

Amber Bondar
This easy mango bread pudding with coconut milk custard is a lightly sweetened tropical breakfast casserole made with stale bread, frozen mango, lime zest, and toasted coconut. It's a delicious way to reduce food waste while creating a make-ahead breakfast or brunch recipe the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Dessert
Cuisine American, Canadian
Servings 12 Servings
Calories 324 kcal

Equipment

  • 9 x13 Baking Dish
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Tablespoon
  • measuring cup

Ingredients
  

  • 10 Cups White Bread Stale/Cubed
  • 1⅔ Cup Coconut Milk Full Fat (400ml can)
  • 1 Cup Milk 3.25%
  • 4 Tbsp White Sugar
  • 2 Limes Zested
  • 4 Lrg Eggs
  • 2 Cup Mango Frozen, cut up, and thawed
  • 2 Cups Unsweetened Coconut Shredded

Instructions
 

  • Preheat oven to 350°F and grease a 9x13 baking dish.
  • Cut bread into one inch thick slices and cubes. Place the bread cubes into a large bowl.
    10 Cups White Bread
  • In a small bowl, combine the lime zest and sugar. Stir well to release the citrus oils into the sugar.
    2 Limes, 4 Tbsp White Sugar
    • Four tablespoons of sugar creates a lightly sweet breakfast pudding. Use six tablespoons for a sweeter version.
  • In a medium bowl, whisk together the coconut milk, milk or cream, and eggs until fully blended. Add the lime sugar mixture and whisk again.
    1⅔ Cup Coconut Milk, 1 Cup Milk, 2 Limes, 4 Lrg Eggs, 4 Tbsp White Sugar
  • In microwavable dish measure frozen mango chunks and thaw in microwave for two and half minutes.
    2 Cup Mango
  • Cut mango into smaller pieces add to bread cubes in bowl.
  • Add one cup of shredded coconut to bread and mango.
    2 Cups Unsweetened Coconut
  • Pour the custard mixture over the bread and stir thoroughly until all bread cubes are evenly moistened.
    • Make sure all bread cubes are coated in custard to prevent dry spots in the finished pudding.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • Sprinkle the remaining cup of shredded coconut over the top.
    2 Cups Unsweetened Coconut
  • Bake uncovered for approximately 40 minutes or until the coconut is lightly toasted, the edges are golden, and the center feels set.
  • Allow to cool slightly before serving. Serve warm.

Notes

Notes:
  • Frozen mango works beautifully and is often more economical than fresh mangoes.
  • This recipe can be assembled the night before and baked the next morning.
  • Serve warm with a scoop of homemade vanilla ice cream for a rich summer dessert.

Nutrition

Calories: 324kcalCarbohydrates: 36gProtein: 6gFat: 19gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 197mgPotassium: 310mgFiber: 4gSugar: 14gVitamin A: 500IUVitamin C: 19mgCalcium: 123mgIron: 3mg
Keyword breakfast, breakfast brunch, breakfast casserole, coconut, dessert, mango, summer recipes
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