Mango Bread Pudding Recipe – Easy Cinnamon Pistachio Dessert

Last Updated on 2 months by Neha Deshmukh

Mango Bread Pudding Recipe – Easy Cinnamon Pistachio Dessert

Hey everyone! If you’re anything like me, you’re always looking for ways to use up slightly-too-ripe mangoes and a little leftover bread. Well, look no further! This Mango Bread Pudding is a hug in a dish – warm, comforting, and bursting with the tropical sweetness of mangoes. I first made this when my niece was visiting, and it disappeared so quickly! It’s become a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your grandma’s bread pudding (though, let’s be honest, grandma’s bread pudding is pretty amazing too!). It’s a delightful twist on a classic, infused with the vibrant flavours of India. The cinnamon and pistachio add a lovely warmth and crunch, and the mango… oh, the mango! It just elevates everything. Plus, it’s surprisingly easy to make – perfect for a weekend treat or when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 6-8 bread slices
• 25gm butter
• 1 cup milk
• 2 eggs
• 1 1/4 cup mango pulp
• 1/2 tsp cinnamon powder
• 3 tbsp slivered pistachios

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Bread – Choosing the Right Type
I prefer using slightly stale bread for bread pudding. It soaks up the custard beautifully without becoming mushy. You can use white bread, whole wheat, or even brioche for a richer flavour. About 6-8 slices should do the trick.

Mango Pulp – Fresh vs. Store-Bought & Regional Varieties
Fresh mango pulp is always best if you can get your hands on it! Alphonso mangoes are the gold standard, but Kesar or Dasheri mangoes work wonderfully too. If fresh isn’t an option, good quality store-bought mango pulp is perfectly fine. Just make sure it doesn’t have any added sugar or preservatives. About 1 1/4 cup is what we’re aiming for.

Butter – Salted or Unsalted?
I usually use unsalted butter so I can control the overall sweetness. But if you only have salted butter, that’s okay too – just reduce the amount of sugar you add later. 25gm is a good amount to get everything nicely coated.

Spices – The Warmth of Cinnamon
Cinnamon is the star here, adding that cozy warmth. But feel free to experiment! A pinch of nutmeg or cardamom would also be lovely. 1/2 tsp of cinnamon powder is perfect.

Pistachios – A Touch of Luxury
Pistachios add a beautiful colour and a delightful crunch. Slivered pistachios are easiest to use, but you can also chop them yourself. 3 tbsp is a nice amount for topping.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, chop the bread into small squares. Don’t worry about being too precise – rustic is good!
2. Melt the butter in a pan and spread it evenly. Add the bread pieces and toss them around until they’re lightly golden and coated in butter.
3. Now, heat the milk until it just begins to simmer. You don’t want it boiling, just warm enough to infuse the custard.
4. In a bowl, lightly whisk the eggs. Just until they’re combined – no need to go crazy here.
5. Gradually pour the hot milk into the eggs while continuously whisking. This is important to prevent the eggs from scrambling! Keep whisking until everything is smooth and combined.
6. Let the mixture cool slightly, then mix in the mango pulp and cinnamon powder. Give it a taste and adjust the sweetness with sugar if desired. I usually add about 1-2 tablespoons, depending on how sweet the mangoes are.
7. Pour the mixture over the buttered bread, pressing down gently to ensure the bread soaks up all that delicious custard. Let it sit for about 10 minutes – this is key for a lovely, soft pudding.
8. Preheat the oven to 180°C (350°F).
9. Sprinkle the slivered pistachios on top and bake for 25 minutes, or until the pudding is set and golden brown.
10. Serve warm, optionally dusted with a little icing sugar. Enjoy!

Expert Tips

• Don’t overbake! You want the pudding to be set, but still slightly soft in the middle.
• For a richer flavour, you can add a splash of vanilla extract to the custard.
• If your bread isn’t stale enough, you can lightly toast it in the oven before adding it to the butter.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Bread Pudding
Simply substitute the milk with plant-based milk (almond, soy, or coconut work well) and use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead of the eggs.

Gluten-Free Mango Bread Pudding
Use gluten-free bread! There are some great options available these days.

Spice Level – Adjusting the Cinnamon
My friend, Priya, loves a really spiced bread pudding. She adds a pinch of cardamom and a tiny bit of nutmeg along with the cinnamon. Feel free to experiment!

Festival Adaptations – Mango Bread Pudding for Special Occasions
During Diwali, my family loves to add a few saffron strands to the milk for a beautiful colour and flavour. It feels extra festive!

Serving Suggestions

This Mango Bread Pudding is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai on the side is always a good idea!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

FAQs

Can I use stale bread for this recipe?
Yes, absolutely! Stale bread actually works best as it absorbs the custard better.

What’s the best way to ensure the bread soaks up the custard properly?
Letting the bread sit in the custard for about 10 minutes before baking is key. Gently pressing down on the bread also helps.

Can I make this bread pudding ahead of time?
You can assemble the bread pudding up to a day in advance and store it in the refrigerator. Just add the pistachios right before baking.

What other fruits can I use in this recipe?
While mango is the star, you can definitely experiment! Peaches, berries, or even apples would be delicious.

How do I prevent the top from burning during baking?
If the top starts to brown too quickly, loosely cover the baking dish with foil for the last 10-15 minutes of baking.