15 Delicious Mango Cardamom Bread Pudding Recipes

Warm, fragrant, and irresistibly sweet, mango cardamom bread pudding is the comfort food you didn’t know you needed. Perfect for those who love to twist classic recipes with a tropical flair, this roundup is your ticket to dessert heaven. Whether you’re a seasoned baker or just starting out, these 15 delicious variations will inspire your next kitchen adventure. Ready to dive in? Let’s get baking!

Classic Mango Cardamom Bread Pudding

Got a craving for something sweet and comforting? This classic mango cardamom bread pudding is your answer. It’s a cozy, spiced twist on the traditional dessert that’ll make your kitchen smell amazing.

Ingredients

• 4 cups day-old bread, cubed (I love using brioche for extra richness)
• 2 cups whole milk (room temp works best for even mixing)
• 1 cup heavy cream (because why not go all out?)
• 3 large eggs (room temp eggs blend smoother)
• 1/2 cup granulated sugar (adjust if your mangoes are super sweet)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp ground cardamom (freshly ground if you can)
• 1 1/2 cups ripe mango, diced (about 2 medium mangoes)
• 2 tbsp unsalted butter, melted (for that golden top)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla, and cardamom until well combined.
3. Add the bread cubes to the bowl, pressing them down gently to soak up the liquid. Let it sit for 10 minutes.
4. Fold in the diced mango, distributing it evenly throughout the mixture.
5. Pour the mixture into the prepared baking dish and drizzle with melted butter.
6. Bake for 45-50 minutes, or until the top is golden and the center is set but slightly wobbly.
7. Let it cool for 10 minutes before serving. This rest time helps the pudding set perfectly.

Zesty mango and warm cardamom make this bread pudding a standout. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Vegan Mango Cardamom Bread Pudding

Now, who says you can’t enjoy a decadent bread pudding without the dairy? This Vegan Mango Cardamom Bread Pudding is here to prove them wrong, blending tropical sweetness with warm spice in every bite.

Ingredients

• 4 cups stale bread cubes (I love using a mix of whole wheat and sourdough for texture)
• 1 can (13.5 oz) full-fat coconut milk (the secret to creamy richness)
• 1 cup almond milk (unsweetened is my pick)
• 1/2 cup maple syrup (pure, for that deep sweetness)
• 1 tsp vanilla extract (always pure, never imitation)
• 1/2 tsp cardamom (freshly ground if you can)
• 1 cup diced mango (ripe but firm, for the perfect bite)
• 2 tbsp coconut oil (melted, for that golden top)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with a bit of coconut oil.
2. In a large bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, and cardamom until well combined.
3. Add the bread cubes to the bowl, pressing them down gently to soak up the liquid. Let sit for 10 minutes, stirring halfway through.
4. Fold in the diced mango, ensuring it’s evenly distributed throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Drizzle the melted coconut oil over the top.
6. Bake for 45 minutes, or until the top is golden and the edges are slightly crispy.
7. Let cool for 10 minutes before serving. This wait is tough, but it helps the pudding set perfectly.

Cool, this pudding is a dream with its creamy center, crispy edges, and bursts of mango. Serve it warm with a drizzle of coconut cream for an extra indulgent touch.

Gluten-Free Mango Cardamom Bread Pudding

Wondering what to do with that leftover gluten-free bread? Turn it into a luscious Gluten-Free Mango Cardamom Bread Pudding that’s as easy to make as it is delicious. You’ll love the tropical twist and cozy spices in this dessert.

Ingredients

• 4 cups cubed gluten-free bread (stale works best, but fresh is fine too)
• 2 ripe mangoes, diced (go for the sweetest ones you can find)
• 3 large eggs (I prefer room temp eggs here for smoother mixing)
• 2 cups whole milk (or your favorite dairy-free alternative for a lighter version)
• 1/2 cup granulated sugar (adjust if your mangoes are super sweet)
• 1 tsp ground cardamom (freshly ground if you can—it makes a difference)
• 1 tsp vanilla extract (the real deal, not imitation)
• 2 tbsp unsalted butter, melted (for that golden, crispy top)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the eggs, milk, sugar, cardamom, and vanilla extract until well combined. Tip: Whisk vigorously to ensure the eggs are fully incorporated.
3. Add the cubed gluten-free bread and diced mangoes to the bowl. Gently fold them into the egg mixture until everything is evenly coated. Let it sit for 10 minutes so the bread can soak up the custard. Tip: Press down lightly on the bread to help it absorb the liquid.
4. Pour the mixture into the prepared baking dish and drizzle the melted butter evenly over the top. Tip: For an extra crispy top, sprinkle a little extra sugar on before baking.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.

Serve this pudding warm for the best flavor and texture—the mangoes will be juicy, and the cardamom adds a warm, aromatic note. It’s fantastic on its own or with a scoop of vanilla ice cream for an indulgent treat.

Mango Cardamom Bread Pudding with Vanilla Sauce

Unbelievably easy and irresistibly delicious, this mango cardamom bread pudding is your next favorite dessert. You’ll love how the vanilla sauce adds a creamy finish to every bite.

Ingredients

• 4 cups day-old bread, cubed (I find brioche works wonders here)
• 2 ripe mangoes, diced (about 2 cups, go for the sweetest you can find)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 2 cups whole milk (for that rich, creamy texture)
• 1/2 cup granulated sugar (adjust if your mangoes are super sweet)
• 1 tsp ground cardamom (the star spice, don’t skip it)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup heavy cream (for the vanilla sauce, because why not?)
• 1/2 cup powdered sugar (for the sauce, sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the eggs, milk, granulated sugar, cardamom, vanilla extract, and salt until well combined.
3. Add the bread cubes and diced mangoes to the bowl, gently tossing to ensure every piece is soaked in the mixture.
4. Let the mixture sit for 10 minutes, allowing the bread to absorb the custard. Tip: Press down lightly with a spoon to help the bread soak up more liquid.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Bake for 45-50 minutes, or until the top is golden and the center is set. Tip: A knife inserted in the center should come out clean.
7. While the pudding bakes, make the vanilla sauce by heating the heavy cream in a small saucepan over medium heat until it just begins to simmer.
8. Remove from heat and whisk in the powdered sugar and vanilla extract until smooth. Tip: Let it cool slightly to thicken before serving.
9. Once the pudding is done, let it cool for 5 minutes before serving. Drizzle with the vanilla sauce.

Kind of magical how the bread pudding turns out so fluffy yet moist, with the mango adding juicy bursts of flavor. Serve it warm with extra sauce on the side for dipping, or even a scoop of vanilla ice cream if you’re feeling extra.

Spiced Mango Cardamom Bread Pudding

Mango season is in full swing, and what better way to celebrate than with a Spiced Mango Cardamom Bread Pudding? You’ll love how the tropical sweetness of mango pairs with the warm spice of cardamom in this comforting dessert.

Ingredients

• 4 cups day-old brioche, cubed (stale bread absorbs the custard better)
• 2 ripe mangoes, diced (about 2 cups, go for the sweetest you can find)
• 4 large eggs, room temp (they blend into the custard more smoothly)
• 2 cups whole milk (for richness, but 2% works in a pinch)
• 1/2 cup granulated sugar (adjust if your mangoes are super sweet)
• 1 tsp ground cardamom (freshly ground if you can—it makes a difference)
• 1 tsp vanilla extract (pure, not imitation, for the best flavor)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking dish.
2. Spread the cubed brioche evenly in the dish and scatter the diced mangoes on top.
3. In a large bowl, whisk together the eggs, milk, sugar, cardamom, vanilla, and salt until well combined.
4. Pour the custard mixture over the bread and mangoes, pressing down gently to ensure all the bread gets soaked.
5. Let the mixture sit for 15 minutes to allow the bread to fully absorb the custard.
6. Bake for 45-50 minutes, or until the top is golden and the center is set but still slightly wobbly.
7. Cool for at least 10 minutes before serving to let the custard set further.

Serve this pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream. The texture is wonderfully creamy with little bursts of mango, and the cardamom adds a subtle warmth that makes it feel extra special.

Mango Cardamom Bread Pudding with Coconut Milk

You’re going to love this twist on classic bread pudding. It’s tropical, aromatic, and just the right amount of sweet. Perfect for when you’re craving something cozy but with a sunny vibe.

Ingredients

• 4 cups day-old bread, cubed (I like using brioche for extra richness)
• 2 ripe mangoes, diced (the sweeter, the better!)
• 1 can (13.5 oz) coconut milk (full-fat gives the creamiest texture)
• 3 eggs (room temp blends smoother)
• 1/2 cup sugar (adjust if your mangoes are super sweet)
• 1 tsp ground cardamom (freshly ground packs more punch)
• 1 tsp vanilla extract (the real deal, please)
• A pinch of salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Grease a baking dish with a bit of coconut oil or butter.
2. In a large bowl, whisk together the coconut milk, eggs, sugar, cardamom, vanilla, and salt until smooth.
3. Add the bread cubes and diced mangoes to the bowl. Gently toss until everything is well coated. Let it sit for 10 minutes so the bread soaks up the custard.
4. Pour the mixture into the prepared baking dish. Press down lightly to ensure even soaking.
5. Bake for 45 minutes, or until the top is golden and the center is set but still a bit jiggly.
6. Let it cool for at least 15 minutes before serving. This helps the custard set further.

Ultimate comfort with a tropical twist! The pudding is creamy with pockets of juicy mango, and the cardamom adds a warm, floral note. Try serving it with a drizzle of coconut cream and a sprinkle of toasted coconut flakes for extra texture.

Baked Mango Cardamom Bread Pudding

Got a sweet tooth and some ripe mangoes lying around? This Baked Mango Cardamom Bread Pudding is your ticket to dessert heaven. It’s cozy, fragrant, and just the right amount of sweet.

Ingredients

• 4 cups day-old bread, cubed (I love using brioche for its richness)
• 2 ripe mangoes, diced (the sweeter, the better!)
• 3 large eggs, room temp (they blend smoother)
• 2 cups whole milk (for that creamy texture)
• 1/2 cup granulated sugar (adjust if your mangoes are super sweet)
• 1 tsp ground cardamom (freshly ground if you can)
• 1 tsp vanilla extract (the real deal, please)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 2 tbsp unsalted butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter.
2. In a large bowl, whisk together the eggs, milk, sugar, cardamom, vanilla, and salt until well combined.
3. Add the bread cubes and diced mangoes to the bowl. Gently toss until everything is evenly coated. Let it sit for 10 minutes so the bread can soak up the custard.
4. Pour the mixture into the prepared baking dish, spreading it out evenly. Press down lightly to ensure all the bread is submerged.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
6. Let the pudding cool for about 10 minutes before serving. It will firm up a bit as it cools.

This pudding is wonderfully moist with bursts of sweet mango and the warm spice of cardamom. Try serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Mango Cardamom Bread Pudding with Almonds

Unbelievably easy and delicious, this mango cardamom bread pudding with almonds is your next go-to dessert. You’ll love how the tropical mango pairs with the warm spice of cardamom, all hugged by soft, custardy bread.

Ingredients

• 4 cups day-old bread, cubed (I like using brioche for its richness)
• 2 cups ripe mango, diced (about 2 medium mangos)
• 1/2 cup sliced almonds (toasted for extra crunch)
• 3 large eggs (room temp blends better)
• 2 cups whole milk (for that creamy texture)
• 1/2 cup granulated sugar (adjust if your mango is super sweet)
• 1 tsp ground cardamom (freshly ground if possible)
• 1 tsp vanilla extract (pure is my preference)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a large bowl, whisk together the eggs, milk, sugar, cardamom, vanilla, and salt until well combined.
3. Add the bread cubes to the bowl, pressing them down gently to soak up the custard mixture. Let it sit for 10 minutes.
4. Fold in the diced mango and half of the sliced almonds into the bread mixture.
5. Pour the mixture into the prepared baking dish and sprinkle the remaining almonds on top.
6. Bake for 45-50 minutes, or until the top is golden and the center is set but still slightly wobbly.
7. Let it cool for 10 minutes before serving to allow the custard to set further.

Best enjoyed warm, this pudding is a delightful mix of creamy, fruity, and nutty textures. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Slow Cooker Mango Cardamom Bread Pudding

Mango season is here, and what better way to celebrate than with a dessert that practically makes itself? This slow cooker bread pudding is your ticket to a hassle-free, fragrant treat that’ll have everyone asking for seconds.

Ingredients

• 4 cups day-old challah bread, cubed (stale bread soaks up the custard better)
• 1 1/2 cups ripe mango, diced (go for the sweetest you can find)
• 3 large eggs, room temperature (they blend smoother when not cold)
• 2 cups whole milk (skim works, but whole gives it that rich texture)
• 1/2 cup heavy cream (because why not?)
• 3/4 cup granulated sugar (adjust if your mango is super sweet)
• 1 tsp ground cardamom (freshly ground if you can—it’s a game-changer)
• 1 tsp pure vanilla extract (the good stuff makes a difference)
• Pinch of salt (balances the sweetness)

Instructions

1. Grease your slow cooker with butter or non-stick spray to prevent sticking.
2. Toss the bread cubes and diced mango into the slow cooker, spreading them evenly.
3. In a large bowl, whisk together the eggs, milk, cream, sugar, cardamom, vanilla, and salt until smooth. Tip: Strain the mixture if you want an ultra-smooth custard.
4. Pour the custard over the bread and mango, pressing down gently to ensure everything gets soaked. Let it sit for 10 minutes so the bread absorbs the liquid.
5. Cover and cook on LOW for 3-4 hours. Tip: Check at the 3-hour mark—it’s done when the edges are set but the center is slightly wobbly.
6. Turn off the slow cooker and let it sit, covered, for 30 minutes to firm up. Tip: This resting time is crucial for the perfect texture.

Rich and creamy with pockets of sweet mango and a hint of cardamom warmth, this pudding is a dream. Serve it warm with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent touch.

Mango Cardamom Bread Pudding with Rum Sauce

Now, imagine transforming your leftover bread into something extraordinary. This Mango Cardamom Bread Pudding with Rum Sauce is your ticket to a dessert that’s both comforting and exotic.

Ingredients

• 4 cups day-old bread, cubed (I love using brioche for its richness)
• 2 ripe mangoes, diced (the sweeter, the better!)
• 1 tsp cardamom powder (freshly ground if you can)
• 3 large eggs (room temp eggs blend smoother)
• 1 cup whole milk (for that creamy texture)
• 1/2 cup heavy cream (because why not?)
• 1/2 cup sugar (adjust if your mangoes are super sweet)
• 1 tsp vanilla extract (the real deal, please)
• 1/4 cup rum (for the sauce, and yes, it’s essential)
• 2 tbsp butter (unsalted, so you control the salt)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish with butter.
2. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, and cardamom until smooth.
3. Add the bread cubes and diced mangoes to the bowl. Gently mix until all the bread is soaked.
4. Let the mixture sit for 10 minutes. This lets the bread absorb all that creamy goodness.
5. Pour the mixture into the prepared baking dish. Dot the top with small pieces of butter.
6. Bake for 45 minutes, or until the top is golden and the center is set.
7. While the pudding bakes, make the rum sauce. In a small saucepan, heat rum over low flame for 2 minutes to cook off the alcohol. Stir in 1 tbsp sugar until dissolved.
8. Once the pudding is done, let it cool for 5 minutes. Drizzle with rum sauce before serving.

Mmm, the pudding is wonderfully custardy with bursts of sweet mango and warm cardamom. The rum sauce adds a kick that makes it unforgettable. Try serving it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Healthy Mango Cardamom Bread Pudding

Vegan or not, you’re going to love this twist on a classic dessert. It’s got all the comfort of bread pudding with a fresh, fruity kick that feels just right for summer.

Ingredients

• 4 cups day-old whole wheat bread, cubed (stale bread soaks up the custard better)
• 2 ripe mangoes, diced (the sweeter, the better—trust me)
• 3 large eggs (I like them at room temperature for a smoother mix)
• 2 cups whole milk (or almond milk for a lighter version)
• 1/2 cup maple syrup (the real deal, please)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 tsp ground cardamom (freshly ground if you can)
• A pinch of salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking dish lightly.
2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cardamom, and salt until well combined.
3. Add the bread cubes to the bowl, pressing them down gently to ensure they’re fully submerged in the custard. Let it sit for 10 minutes so the bread can soak up all that goodness.
4. Gently fold in the diced mangoes, trying not to break them up too much.
5. Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 45 minutes, or until the top is golden and the center is set but still a little jiggly.
7. Let it cool for at least 10 minutes before serving—it’ll be piping hot!

Rich with the warmth of cardamom and the sweetness of mango, this pudding is a dream. Serve it warm with a dollop of whipped cream or a drizzle of extra maple syrup for an extra indulgent touch.

Mango Cardamom Bread Pudding with Pistachios

Oh, you’re going to love this twist on classic bread pudding. It’s got the sweet, tropical vibe of mango, a hint of warm cardamom, and the crunch of pistachios for a dessert that feels both familiar and exciting.

Ingredients

• 4 cups day-old brioche, cubed (stale bread absorbs the custard better)
• 2 cups ripe mango, diced (go for the sweetest you can find)
• 1/2 cup shelled pistachios, roughly chopped (for that perfect crunch)
• 3 large eggs (I prefer room temp eggs here for a smoother custard)
• 2 cups whole milk (the richer, the better)
• 1/2 cup granulated sugar (adjust if your mango is super sweet)
• 1 tsp ground cardamom (freshly ground if you can)
• 1 tsp vanilla extract (pure, not imitation)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Spread the cubed brioche and diced mango evenly in the prepared dish. Sprinkle the chopped pistachios on top.
3. In a large bowl, whisk together the eggs, milk, sugar, cardamom, vanilla extract, and salt until well combined.
4. Pour the custard mixture over the bread and mango, pressing down gently to ensure all the bread gets soaked.
5. Let the mixture sit for 15 minutes to allow the bread to fully absorb the custard.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
7. Remove from the oven and let it cool for at least 10 minutes before serving.

Mango Cardamom Bread Pudding with Pistachios is best served warm, with the custard creamy and the bread pudding-like texture just right. For an extra indulgent touch, drizzle with a bit of honey or serve with a scoop of vanilla ice cream on the side.

Chocolate Mango Cardamom Bread Pudding

Let’s dive into a dessert that’s as fun to make as it is to eat. This Chocolate Mango Cardamom Bread Pudding is a twist on the classic, blending sweet, spicy, and creamy into one irresistible dish.

Ingredients

• 4 cups day-old bread, cubed (I love using brioche for its richness)
• 1 cup ripe mango, diced (the sweeter, the better!)
• 1/2 cup semi-sweet chocolate chips (because who can resist chocolate?)
• 3 large eggs, room temp (they blend smoother this way)
• 2 cups whole milk (for that creamy texture)
• 1/2 cup heavy cream (because why not go all out?)
• 1/2 cup granulated sugar (adjust if your mango is super sweet)
• 1 tsp ground cardamom (the secret spice that makes it special)
• 1 tsp vanilla extract (pure is my go-to for the best flavor)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F. Grease a 9×9 inch baking dish lightly.
2. In a large bowl, toss the bread cubes, mango, and chocolate chips. Spread this mix evenly in the prepared dish.
3. In another bowl, whisk together the eggs, milk, cream, sugar, cardamom, vanilla, and salt until well combined. Tip: Make sure the sugar is fully dissolved for a smooth custard.
4. Pour the custard over the bread mixture, pressing down gently to ensure all the bread gets soaked. Let it sit for 10 minutes to absorb.
5. Bake for 45-50 minutes, or until the top is golden and the center is set but still slightly wobbly. Tip: Cover with foil if the top browns too quickly.
6. Let it cool for at least 15 minutes before serving. This rest time helps the pudding set perfectly.

Here’s the deal: this pudding is creamy with a hint of crunch from the bread, bursting with mango sweetness, and a warm cardamom spice that ties it all together. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Mango Cardamom Bread Pudding with Caramel Drizzle

You know those days when you’re craving something sweet but want it to feel a little fancy? This mango cardamom bread pudding with caramel drizzle is your answer—it’s cozy, flavorful, and just the right amount of indulgent.

Ingredients

– 4 cups day-old bread, cubed (I like using brioche for extra richness)
– 2 ripe mangoes, diced (about 2 cups—go for the sweetest ones you can find)
– 1 1/2 cups whole milk (2% works in a pinch, but whole makes it creamier)
– 1/2 cup heavy cream
– 3 large eggs (room temp blends smoother)
– 1/2 cup granulated sugar
– 1 tsp ground cardamom (freshly ground if you can—it makes a difference)
– 1 tsp vanilla extract
– 1/2 cup caramel sauce (homemade or store-bought, warmed slightly for drizzling)

Instructions

1. Preheat your oven to 350°F and grease an 8×8-inch baking dish.
2. Spread the bread cubes evenly in the dish and scatter the diced mangoes on top.
3. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, cardamom, and vanilla until smooth.
4. Pour the mixture over the bread and mangoes, pressing down gently to ensure everything soaks up the liquid.
5. Let it sit for 10 minutes—this helps the bread absorb the custard.
6. Bake for 45-50 minutes, until the top is golden and the center is set (a knife inserted should come out clean).
7. Drizzle with warm caramel sauce right before serving.

Tip: If the top starts browning too quickly, tent it with foil. Also, letting the pudding rest for 10 minutes after baking makes it easier to slice. And don’t skip the caramel—it ties all the flavors together beautifully.

Zesty with the cardamom and sweet from the mango, this pudding is a texture dream—creamy inside with a slightly crisp top. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Savory Mango Cardamom Bread Pudding

Ever find yourself staring at a ripe mango and a loaf of stale bread, wondering what magic you can whip up? This savory mango cardamom bread pudding is your answer—comforting, slightly sweet, and spiced just right.

Ingredients

• 4 cups stale bread, cubed (I love using a rustic sourdough for extra texture)
• 1 large ripe mango, diced (about 1.5 cups—go for the sweetest you can find)
• 3 large eggs (room temp eggs blend smoother, trust me)
• 2 cups whole milk (for that creamy richness)
• 1/2 cup granulated sugar (adjust if your mango is super sweet)
• 1 tsp ground cardamom (the star of the show)
• 1/2 tsp vanilla extract (pure is my go-to)
• 2 tbsp unsalted butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with the melted butter.
2. In a large bowl, whisk together the eggs, milk, sugar, cardamom, and vanilla extract until well combined.
3. Add the bread cubes and diced mango to the bowl. Gently toss to ensure everything is evenly coated. Let it sit for 10 minutes so the bread soaks up the custard.
4. Pour the mixture into the prepared baking dish, pressing down lightly to compact it.
5. Bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted should come out clean.
6. Let it cool for 5 minutes before serving. This rest time helps the pudding set further.

Velvety with pockets of juicy mango and a hint of cardamom warmth, this bread pudding is a dream. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent touch.

Conclusion

Uniting the exotic flavors of mango and cardamom, our roundup offers 15 bread pudding recipes that promise to delight your taste buds. Whether you’re a seasoned baker or trying your hand at dessert for the first time, there’s a recipe here for you. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!