Upside-down Mango and Coconut Bread Pudding

A quick vegetarian dessert featuring bread soaked in coconut custard, baked over caramelized mango, lime, and butter.

Vegetarian Dessert Mango Coconut Bread Pudding

Estimated Nutrition

Calories

1385.4

kcal / serving

1385.4 kcal total

Carbs

101.6g

per serving

101.6 g total

Fat

105.2g

per serving

105.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Soft Brown Sugar

For the bread mixture

tsp

Vanilla Essence

tbsp

Soft Brown Sugar

For the mango topping

Dairy

piece

Egg Yolk

Free-range

Double Cream

Butter

Fruits

0.5

piece

Lime

Zest and juice

0.5

piece

Mango

Stone removed, peeled, sliced

GrainsCereals

slice

White Bread

Crusts removed, cut into pieces

Liquids

Coconut Milk

Method

Preheat the oven to 200°C.

Invert the pudding onto a plate to serve.

Bake in the oven for 8-10 minutes until the top is golden-brown and set.

Pour the soaked bread and egg mixture over the mango layer.

Add lime juice and mango slices to the pan and cook until the sugar dissolves.

Melt butter and sugar in an ovenproof frying pan until bubbling.

Soak the bread chunks in the liquid mixture for five minutes.

Whisk together yolks, coconut milk, cream, lime zest, juice, sugar, and vanilla in a bowl.