Mango Cardamom Bread Pudding Recipe -
Mango Cardamom Bread Pudding Recipe
  • READY IN 1 hr

Mango Cardamom Bread Pudding

Recipe by  

"Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
  2. Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
  3. Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2005

I prepared this dish for some dinner guests from Kenya because mango is such a staple over there. They loved it! He said that he didn't like most American desserts because they are too sweet, but he thought this was perfect. So that tells you that it is not a rich dessert, if that's what you're looking for. I just used plain white bread like the recipe called for but perhaps using the Hawaiian bread that a previous reviewer used would give it a little extra sweetness. I personally love sweet, rich desserts so I probably would not make this again for myself, but I'm giving it 5 stars on behalf of my friends from Kenya. And it's so quick and easy to make that I give it 5 stars in that department. One more note--I could not find cardomom in the grocery store so I substituted a combination of cinnamon and ginger.

Most Helpful Critical Review
Aug 02, 2010

This recipe was not to my liking.


69 Ratings

Jul 08, 2006

Just like some of the others, I was unsure of how the combination of bread pudding and mango was going to taste. This recipe was so simple. My mother-in-law is German and a fantastic cook. I made this and brought it over to her for her to taste. I carried it in, set it down on the counter and went out to my car to get something else. When I returned to the house I caught her with spoon in hand already eating the mango bread pudding right out of the baking dish. I laughed and she remarked how tasty it was. She just about ate the whole thing. Next time I make it I will make sure that I pour the egg cardomon mixture onto the bread/mangoes immediately after mixing the cardomon in. I didnt the first time and the cardomon had all settled to the bottom of the mixture and consequently it was all concentrated in the same area of the baking dish. This recipe is a winner in my book!

Sep 06, 2005

This was a hit. We had a bunch of mangos and tried this. We didn't have Cardamom, so substituted pumpkin spice and cinnamon. Also we used Hawaiian sweet bread instead of plain white bread, and added raisins too.

Aug 17, 2008

This is an excellent recipe. I love mangos and was looking for some good ways to use them, and my husband loves bread pudding so I figured this would be perfect. The only thing I changed was to reduce the cardamom to 1 tsp for fear of it being overpowering, and I thought that amount was perfect. I also really urge people not to replace the cardamom with another spice- it gives such an amazing flavor to the mango. I made this in ramekins, and topped them with a scoop of vanilla ice cream- delicious, and looked pretty too!

Jun 20, 2006

I love bread pudding & I love mangoes but I was unsure of the two together...I shouldn't have been....this was good! I had 3 WW kaiser rolls that needed to be used so I used those, I had two small mangoes & one large so I used all three & I added a little more sugar. My eggs were very large so I just added a bit more milk to compensate for the additional bread. On the test bite, I thought it might need a sauce to accompany it but then I couldn't stay out of it while I was cooking dinner so evidently not. LOL The first thing my hubby said to me this morning was to say again how good the bread pudding was so I guess it's a winner in his book too.

Apr 14, 2006

Pretty tasty. Good texture and easy to make. I halved the recipe and baked the pudding in four 6 ounce ramekins. Not exceptionally sweet and the cardamom is a little overpowering for me--next time I'll cutting the amount of cardamom and adding cinnamon, and perhaps some raisins. Will probably be really good with whipped cream, custard sauce, or ice cream, too.

Sep 19, 2006



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  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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