Cinnamon Mango Bread Pudding

Servings: 12
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Recipe Categories: Dessert, Foodservice


3 quarts cubed white bread
1-1/4 cups diced fresh mango
2-1/2 cups half and half
1-1/2 cups egg substitute
1-1/4 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1/3 cup melted butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar
2 teaspoons ground cinnamon
12 fresh mint sprigs


To make Bread Pudding:
Combine bread and mango in a medium bowl; set aside.
Whisk together the half and half, egg substitute, granulated sugar, vanilla, cinnamon, allspice and nutmeg until well combined. Gradually whisk in melted butter. Pour over bread and mango and gently fold until bread and mango are evenly coated. Let stand 30 minutes.
Lightly spray 12 6-oz ramekins with non-stick spray. Portion 6 oz of the mixture into each ramekin. Bake at 350˚F 30 minutes or until tops spring back when tapped lightly. Cool.

To make Whipped Cream:
Whisk cream until it doubles in size and soft peaks form. Add vanilla and gently rain in powdered sugar, whisking until stiff peaks form.
Garnish cooled bread pudding with whipped cream. Sprinkle with cinnamon and finish with a fresh mint sprig.

Source: Chef Norbert Bomm, Morrison Management Specialties