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+ servings

Mango-Rum Bread Pudding

This Mango Rum Bread Pudding was an easy dessert to bake. The sweet ataulfo variety mangoes, cut in cubes combined well with the sweet bread, heavy cream, eggs, rum and raisins that went into this recipe. This silk-like pudding was baked in a water bath or ‘Bain Marie’ and when done was a creamy, fruity dessert all enjoyed. Bake this for a gift or the family to enjoy at dessert or snack time. This is an AsianInAmericamag.com recipe adapted from a previous blog post. Serves 4 to 6.
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Mango Rum Bread Pudding
Servings: 4 people
Calories: 589kcal
Author: Asian in America

Ingredients

  • 1 Tablespoon unsalted butter softened at room temperature, to grease loaf pan butter (unsalted)
  • 16 ounces (2 cups) heavy cream
  • 1 can (14 oz.) sweetened condensed milk
  • 6 whole beaten eggs beaten eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon rum
  • 4 whole large bread buns the size of burger buns, cubed brioche buns (or any sweet, soft bread buns)
  • 6 slices raisin bread cut in 1-inch cubes
  • 1/2 cup raisins
  • 3 to 4 whole fresh ripe mangoes pitted, cut in 1-inch sized cubes, ataulfo variety

Instructions

  • Prepare a loaf pan, measuring 4 x 11 inches by greasing the bottom and sides lightly with softened butter.
  • In a large bowl, combine the heavy cream and the condensed milk with the beaten eggs, vanilla extract and rum. Blend well with a whisk.
  • Cut the bread in cubes about 1-inch squares. Soak all the bread cubes in the cream mixture. Mix in the raisins. Let the bread cubes and raisins soak for at least 30 to 35 minutes. You will see the bread absorb the cream slightly.
  • Add the mango cubes to the bread and cream mixture. Mix with a spoon carefully. Try not to crush the soft mango pieces.
  • Pour the bread, mango and cream mixture into the loaf pan. Cover the entire loaf pan with aluminum foil and seal on all sides.
  • Bake at a preheated oven of 325 F degrees Bain Marie style or in a water bath. In the Philippines we call this “banyo maria”. Have a baking pan ready that is larger than the loaf pan – about 11 x 13 inches, with a height of at least 4 inches. Place warm water in the larger baking pan. Situate this larger baking pan in the center rack of the preheated oven.
  • Place the foil-covered loaf pan in the center of the larger baking pan which has the hot water. Bake the pudding in the bain marie at 325 F degrees for 1 hour and 20 minutes. To test if pudding is cooked: place a thin knife in the center of the pudding and if knife comes clean, it is done.
  • Cool the pudding on the counter for at least 30 – 40 minutes. Cover pudding and refrigerate for a few hours or overnight to firm up. To serve, take a sharp knife and loosen the sides and edges of the pudding. Turn pudding over on an oval or rectangle platter.
  • Cook's comments: use fully ripened, sweet mangoes for this recipe. If mangoes are not available, use fresh peaches, peeled and cubed as a substitute ingredient.
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Nutrition

Serving: 1g | Calories: 589kcal | Carbohydrates: 38g | Protein: 6g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 163mg | Sodium: 184mg | Potassium: 323mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1755IU | Vitamin C: 1.7mg | Calcium: 105mg | Iron: 1.6mg