Mango Apricot Bread Pudding Recipe

Mango Apricot Bread Pudding Recipes

Ingredients :


1/3 cup chopped dried apricots

1 large ripe mango

6 cups bread cubes

2 3/4 cup milk : almond, rice, soy or nonfat dairy

1/3 cup Sucanat

1/4 cup golden raisins

1 tbsp cornstarch

1/2 tsp cinnamon

1/2 tsp coriander

1/4 tsp nutmeg

1/4 tsp salt

Coconut Sauce

3/4 cup light coconut milk

1/4 cup Sucanat

1 tbsp cornstarch

1/8 tsp salt

2 tsp vanilla

Method :

Pour 1 cup of boiling water over the dried apricots and let stand until softened, about 30 minutes. Drain and coarsely chop the apricots, then place them in a large bowl.

Peel the mango and cut the flesh off the pit. Cut any large pieces into 1/4 inch chunks and add to the apricots.

Add the bread cubes, milk, Sucanat, golden raisins, cornstarch, cinnamon, coriander, nutmeg and salt. Stir to mix. Spread in a 9 x 9 inch nonstick or glass baking dish, cover with foil, and let stand 5 minutes.

While the pudding stands, preheat the oven to 350F. Bake the pudding for 35 minutes. In the meantime, prepare the coconut sauce : Whisk the coconut milk, Sucanat, cornstarch, and salt together to remove any lumps, then heat in a saucepan, stirring constantly until thickened. Stir in the vanilla. When the pudding comes out of the oven, drizzle it with the coconut sauce.

Serves 8

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