Mango-Ginger Bread Pudding

As it starts to turn cold, I like to reminisce on summer, especially teaching kids and teens culinary camps. In particular this week, I thought about a specific recipe that we made for Kids Baking around the World. For Japan, we made Matcha-Sesame Cookies, Mango-Ginger Bread Pudding and Chocolate-Coconut Truffles. Bread pudding can really be made all year round with seasonal ingredients, but this bread pudding with mango and ginger really stands out. If kids can learn how to tackle this recipe, I am sure that you can, too!

Desserts like a nice and flavorful bread pudding can warm you right up through winter! Here's what you need to have on hand:

• Eggs
• Dark Brown Sugar
• Sea Salt
• Vanilla Extract
• Ground Cinnamon
• Ginger
• Whole Milk
• Heavy cream
• French bread (brioche or croissants)
• Fresh mango (or substitute other seasonal fresh fruit like apples or pears)
• Vanilla Ice Cream

You don’t necessarily need the ice cream. That was a fantastic treat in the summer, but I did add some when I recently made this recipe.

Mangos are typically a summer fruit as their peak season runs from May through September, but you can find imported mangoes at your market all-year round. They bring a warm weather brightness to this dish, but you can also substitute seasonal fruit such as apples or pears. 

The recipe is very simple to make.

You start by preheating the oven to 350 degrees. Then butter a baking dish and set aside.

In a large bowl, whisk together the eggs, yolks, brown sugar, salt, vanilla, cinnamon and ginger. Mix in the milk and cream.

Add the cubed bread to the custard mixture. Fold in the mangos, and allow the bread to absorb the liquid for about 15 minutes.

Pour the bread pudding into the prepared baking dish. Bake until the custard is set, 35 to 40 minutes.

Serve warm with a scoop of vanilla ice cream.

Mango-Ginger Bread Pudding

Scroll down for a printable version of this recipe

Yield: 6-8 servings

Active time: 25 minutes

Start to finish: 1 hour, 15 minutes

4 whole eggs

4 egg yolks

3/4 cup dark brown sugar

Pinch fine sea salt

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

2 teaspoons ginger, freshly grated

1 1/2 cups whole milk

1 1/2 cups heavy cream

1 mango, peeled, pitted and cubed

4 cups French bread, brioche or croissants, cut into 1-inch cubes 2 mangos, cut into medium dice

Vanilla ice cream as needed

1. Preheat the oven to 350 degrees. Butter a baking dish and set aside.
2. In a large bowl, whisk together the eggs, yolks, brown sugar, salt, vanilla, cinnamon and ginger.
3. Mix in the milk and cream.
4. Add the cubed bread to the custard mixture. Fold in the mangos, and allow the bread to absorb the liquid for about 15 minutes.
5. Pour the bread pudding into the prepared baking dish. Bake until the custard is set, 35 to 40 minutes.
6. Serve warm with a scoop of vanilla ice cream.

We have new holiday baking classes for kids and teens during the Thanksgiving break this month. Your young chefs can learn how to make a variety of delicious and festive treats that the entire family will enjoy throughout the holiday season! 

Kids Cooking Class: Festive Holiday Baking Friday, November 26, 9am Lincoln Square

• Hot Cocoa Cupcakes with Marshmallow-Peppermint Frosting

• Red Velvet Crinkle Cookies

• Milk Chocolate-Gingerbread Truffles

Teen Cooking Class: Festive Holiday Baking Nov 26, 2021 1pm Lincoln Square

• Apple Butter Donut Holes with Orange Glaze

• Dark Chocolate Peppermint Truffles

• Spiced Sweet Potato Cupcakes with Toasted Meringue Frosting

• Chocolate, Cherry and Pistachio Thumbprints