Diabetic Mango Bread Pudding Recipes

MANGO BREAD PUDDING

Steps:

• Chop the bread into squares. I used 8 small bread slices.
• Melt the butter in a 2 ltr pan and spread all along. Sprinkle the chopped bread into the pan.
• Heat the milk till just scalding.
• Break the eggs into a bowl and whisk it lightly.
• Now pour the milk steadily in a stream into the bowl whilst briskly whisking the egg till the mixture turns pale yellow.
• Allow to cool slightly, then whisk in the mango pulp. Add in the cinnamon. At this point, add sugar if necessary.
• Pour over the bread mixture and press the bread in. Set aside for 10 minutes.
• Preheat the oven to 180 degrees.
• Sprinkle the pistachios on the top and bake for 25 minutes.
• Serve warm as is or with a sprinkling of icing sugar.

MANGO CARDAMOM BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
• 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.
• Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

MANGO BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
• 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
• 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
• 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
• 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

MANGO BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
• 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
• 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
• 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
• 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

DIABETIC MANGO BREAD PUDDING

Steps:

• Preheat oven to 375°F
• Working over a bowl to catch any juices, peel and pit mango.
• Chop mango flesh.
• In a shallow 1-quart casserole dish, toss together bread cubes and mango pieces.
• In a saucepan, bring evaporated skim milk to a boil and remove pan from heat.
• In a medium bowl, whisk together egg substitute, sugar substitute, vanilla extract, ground cinnamon, ground ginger, ground allspice, and any juice generated by cutting up the mango.
• In a steady stream, whisk in hot milk.
• Pour mixture over the bread cubes.
• Let stand for 5 minutes until liquid is absorbed.
• (Recipe may be made ahead up to this point, covered, and refrigerated.)
• Sprinkle top of pudding with granulated sugar and dot with margarine.
• Bake until set and top is crisp and golden brown, about 30 to 35 minutes.
• Serve warm.

MANGO BREAD PUDDING

Steps:

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