It’s mango bread pudding!!! My first recipe using those fabulous mangos from my dads tree. I’m proud to say I created this recipe all by myself :) I’m a big girl now!
1 loaf of bread
2 cups milk (whole or 2%)
1 tbs cinnamon
1 tbs vanilla
1 can condensed milk (yum!)
1 (18 oz) jar pineapple preserves
1 stick Unsalted butter
Preheat oven at 350.
Take bread and break apart into medium sized pieces. Place in a large bowl.
Grab baking dish and scramble the eggs. Add milk, cinnamon, vanilla, pineapple preserves, and condensed milk. Whisk together until mixed. You can cut the mangos into the bread bowl or add them now to the milk mixture.
The best way to cut the mangos is by peeling with skin with a knife. Once all the skin is removed hold the mango flat on your hand. Now with your knife slice vertical and horizontal lines, then place the knife flat with the seed and make one large slice against the seed. This way you get small pieces of mango.
Now, fold in the milk mixture with the bread and mangos. Assure that all bread pieces are coated with the milk. In the same dish where the milk mixture was done place 4 pieces of butter. Add the bread pudding and dot with a few pieces of butter.
Bake at 350 for 45-50 minutes until golden brown and bubbling. Remove from oven and cool before serving.
Bake, serve, repeat :)
© confessions of a recipe junkie | michelle contreras