Santomean Coconut And Mango Bread Pudding
Indulge in the flavors of São Tomé and Príncipe with this delightful Santomean Coconut and Mango Bread Pudding. This tropical dessert is a perfect blend of creamy coconut, sweet mango, and soft bread, creating a comforting and satisfying treat.
Ingredients
- 4 cups cubed bread
- 1 cup diced mango
- 1 can (14 oz) coconut milk
- 1/2 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, combine the cubed bread and diced mango.
- In a separate bowl, whisk together the coconut milk, sugar, eggs, vanilla extract, nutmeg, and salt.
- Pour the coconut milk mixture over the bread and mango, and gently toss to coat. Let it sit for 10 minutes.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 14g
Supplies
Baking dish Mixing bowls Whisk
Tools
Oven
Serving suggestions
Serve the Santomean Coconut and Mango Bread Pudding warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For an extra tropical twist, sprinkle some toasted coconut flakes on top before serving.
Cost
$10