Mango Bread Pudding

photo of Mango Bread Pudding
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(makes 4 servings)

1large ripe mango, about 12 ounces (360 g)
2cups (120 g) 1-inch (2.5 cm) cubes of Italian bread
10ounces (300 ml) evaporated skim milk
1/3cup (160 ml) liquid egg substitute
1/4cup (5 g) spoonable sugar substitute
1teaspoon (5 ml) vanilla extract
1/8teaspoon (0.6 ml) ground cinnamon
1/8teaspoon (0.6 ml) ground ginger
dash ground allspice
1tablespoon (12 g) granulated sugar
1/2tablespoon (6 g) reduced-calorie margarine
  1. Preheat oven to 375°F (190°C), Gas Mark 5.
  2. 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.
  3. 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.)
  4. 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.
  5. 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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