Brandied Mango Bread Pudding

Brandied Mango Bread Pudding

A delicious tropical-version of bread pudding mingled with mangoes and brandy. Yum!


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Serves: 8 person(s) Change

Preparation Time: 20 mins
Cooking Time: 40 mins

Yield: 8 x slices

High-Calcium Recipe

Ingredients Convert to Imperial

  • 6 cup 1-inch cubes King's Hawaiian Sweet Bread
  • 2 ripe mangoes, peeled, pitted, and diced
  • 1 1/2 cup fat-free half & half
  • 3/4 cup egg substitute
  • 2/3 cup sugar
  • 1/4 cup brandy
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 3 Tbsp buttery spread, melted


Preheat oven to 350°F.

Lightly spray a 9-inch baking dish with non stick cooking spray. Place bread cubes and mangoes in baking dish.

In a medium bowl whisk together half-and-half, egg substitute, sugar, brandy, vanilla, and spices. Whisk in butter, then pour over bread and mangoes, stirring lightly to coat bread with egg mixture. Let stand for 30 minutes or until liquid is absorbed.

Bake in preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.


Serve warm dusted with powdered sugar, if desired.

For a special tropical treat, serve with Tropical Mango Sorbet, or Non-Fat Vanilla Ice Cream (click on recipe links below).

Serving suggestions are not included in the nutritional analysis.

Thanks to National Mango Board -