Pairs well with Mango Custard Bread Pudding
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Mango Custard Bread Pudding
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A comforting and fruity dessert featuring layers of bread soaked in mango custard, topped with whipped cream, mango puree, and nuts.
00:15:00 total
Serves 8
medium
Dessert Various
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Ingredients
- Mango cubes - 2.5 cups (2 1/2 cups, divided (reserve 3/4 cup for puree))
- Milk - 1 litre (1 litre)
- Sugar - 4 tbsp (4 tablespoons or to taste for custard)
- Vanilla custard powder - 4 tbsp (4 tablespoons or as required)
- Ice cubes - watch the video to see (as required for chilling cream)
- Chilled cream - 200 ml (200 ml)
- Condensed milk - 0.5 cup (1/2 cup)
- Mango essence - 0.5 tsp (1/2 teaspoon)
- Sugar - 1 tbsp (1 tablespoon for mango puree)
- Cornflour - 1 tsp (1 teaspoon for mango puree)
- Bread slices - 8-10 slices (8-10 slices, trimmed and cut into rectangles)
- Sliced almonds - watch the video to see (for garnish)
- Sliced pistachios - watch the video to see (for garnish)
- Mango cubes - watch the video to see (for garnish)
Instructions
- Prepare mango puree: In a blending jar, add mango cubes and blend well until pureed. Reserve 3/4 cup of the puree for later use.
- Make mango custard: In a wok, combine mango puree (except reserved portion), milk, sugar, and custard powder. Mix well and cook on medium flame, stirring continuously until thickened. Let it cool completely.
- Prepare whipped cream mixture: Place a bowl over ice cubes, add chilled cream and beat on low speed for 30 seconds, then on high speed until soft peaks form. Add condensed milk and mango essence, then beat until well combined. Set aside.
- Cook reserved mango puree: In a saucepan, mix reserved mango puree, sugar, and cornflour until well combined. Cook on medium flame for 1-2 minutes, stirring continuously until thickened. Let it cool and transfer to a piping bag.
- Assemble the bread pudding: Trim bread slices and cut into rectangular shapes. In a serving dish, layer bread slices and mango custard alternately, spreading evenly.
- Add cream and garnish: Spread the prepared cream mixture over the top layer. Garnish with the prepared mango puree, sliced almonds, pistachios, and mango cubes.
- Chill: Refrigerate the assembled pudding for 2 hours or until chilled before serving.
