Coconut-Mango Bread Pudding

Coconut-mango Bread Pudding Recipe

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Daily Inspiration S


This bread pudding can be served for brunch or a dessert. The coconut milk really makes the custard delicious.


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20 Min
45 Min


  • 4 c
    loosely packed 1-inch bread cubes, your choice of bread
  • 2 1/2 Tbsp
    butter, melted
  • 1 can(s)
    13-oz. can light coconut milk
  • 3/4 c
    sugar (or less if you prefer)
  • 1 Tbsp
    vanilla extract
  • 3/4 tsp
    ground cinnamon
  • 1/2 tsp
  • 1/2 tsp
  • 2 medium
    mangoes, peeled and cut into 1/2 inch dice (approx. 2 cups)
  • 1/4 c
    unsweetened shredded coconut (optional)
  • 1/4 c
    chopped pistachios

How to Make Coconut-Mango Bread Pudding


  1. Preheat oven to 350 degrees F. Spray an 8 -10 cup baking dish with cooking spray.
  2. Toss together bread cubes and melted butter in a large bowl. Whisk together coconut milk, sugar, vanilla, cinnamon, cardamom and salt in a medium bowl. Pour mixture over bread cubes, stir to coat evenly and let soak for 20 minutes.
  3. Add mangoes and coconut and stir until combined. Transfer mixture to baking dish, sprinkle with pistachios over top and gently press them in.
  4. Bake 45 minutes or until pudding is set and top is golden.

    Serve warm.

Printable Recipe Card

About Coconut-Mango Bread Pudding

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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