Bread Pudding with
Rum-Flavored Mangos


Bread Pudding

  • 2 eggs
  • 1 1/2 cups milk
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 cups toasted bread cubes, torn into 1/2-inch pieces*

Rum-Flavored Mangos

  • 2 tablespoons unsalted butter
  • 2 champagne mangos, peeled, pitted and sliced**
  • 1/8 teaspoon salt
  • 2 tablespoons brown sugar
  • 1/4 cup golden or dark rum

* Toast firm white bread (not sourdough).

** If desired, substitute 2 medium-large peeled peaches for the mangos.


  1. Heat oven to 350 degrees F.
  2. Bread Pudding: Beat eggs in a medium bowl.
  3. Stir in milk, sugar, cinnamon and salt.
  4. Stir in bread cubes.
  5. Pour into well-buttered 1 1/2-quart glass baking dish.
  6. Bake for 50 to 60 minutes or until top of pudding is golden brown and knife inserted into center comes out clean.
  7. To serve, spoon pudding into dessert bowls and top with rum-flavored mangos.
  8. Rum Flavored Mangoes: Melt butter in medium skillet.
  9. Add mangos. Cook over medium-high heat for 5 minutes, stirring frequently, or until mangos are tender and glazed with butter.
  10. Stir in salt and sugar, and heat until sugar dissolves.
  11. Stir in rum. Increase heat to high.
  12. Cook for 1 minute, scraping bottom of skillet and stirring constantly, until sauce thickens slightly and raw rum taste cooks off.

Makes 2 or 3 servings.

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