Mango Bread Pudding
(makes 4 servings)
| 1 | large ripe mango, about 12 ounces (360 g) |
| 2 | cups (120 g) 1-inch (2.5 cm) cubes of Italian bread |
| 10 | ounces (300 ml) evaporated skim milk |
| 1/3 | cup (160 ml) liquid egg substitute |
| 1/4 | cup (5 g) spoonable sugar substitute |
| 1 | teaspoon (5 ml) vanilla extract |
| 1/8 | teaspoon (0.6 ml) ground cinnamon |
| 1/8 | teaspoon (0.6 ml) ground ginger |
| dash ground allspice |
| 1 | tablespoon (12 g) granulated sugar |
| 1/2 | tablespoon (6 g) reduced-calorie margarine |
- Preheat oven to 375°F (190°C), Gas Mark 5.
- Working over a bowl to catch any juices, peel and pit mango. Chop mango flesh. In a shallow 1-quart (1 l) casserole, 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.
| Per serving: | 206 calories (9% calories from fat), 11 g protein, 2 g total fat (0.5 g saturated fat), 35 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 319 mg sodium |
| Diabetic exchanges: | 2 1/2 carbohydrate (1 bread/starch, 1/2 fruit, 1 skim milk) |
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