• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Enough To Eat Six
  • Home
  • Recipe Index
  • Nancy Mock Food Writing, including Marry Me Chicken
  • Hungry For Vermont
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Summer Eats
  • Cool Treats
  • Recipe Index
  • My Writing
  • Delectable Destinations
  • Portfolio
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • Small clear dish of vanilla ice cream mixture with a spoon.
      Peanut Butter Crunch McFlurry Recipe (McDonald's Copycat)
    • Rectangular icebox cake with cream and crumble layers.
      Apple Cider Donut Icebox Cake
    • Paper pastry shop bag holding sugar-coated pastry.
      Pastries and Ice Cream in Montreal
    • Scoop of thick, chunky blueberry ketchup.
      Blueberry Ketchup Recipe
    • Strawberry Cream Cheese Icebox Cake
    • White plate with slice of orange carrot quiche.
      Cheddar Quiche with Roasted Carrots and Onion
    • Three glass jars holding layered fruit and cream
      Cherry Trifle In A Jar
    • Cream and sprinkles-topped green milkshakes.
      Green Milkshakes for St. Patrick's Day
    • Scone with cream, chocolate, and berries.
      Baileys Irish Cream Scones with Whiskey-Chocolate Sauce
    • Collage of radish creations
      The Best Recipes Using Radishes
    • Round loaf of soda bread in hands and on green cloth.
      Traditional Irish Soda Bread
    • Small glass mason jar holding whipped cream with purple lilacs in background.
      Lilac Infused Whipped Cream
    Home » Recipes » Breakfast

    Best Blueberry Bread Pudding (With Mango and Ginger)

    By Nancy Mock December 27, 2019 Updated May 15, 2023 2 Comments

    • Share221
    • Tweet
    Image of a bowl of bread pudding
    Glass bowl with bread pudding.

    A tantalizing, warm, and creamy dish. My best Blueberry Bread Pudding recipe with sweet mango and fresh ginger is a delicious make-ahead casserole.

    Image of a dish of bread pudding
    → Jump to Recipe

    Are you a fan of bread pudding? At their simplest, they're made by combining pieces of stale bread with milk, eggs, sugar, and flavorings. The bread soaks up the liquid and once cooked, the whole thing transforms into a soft, sweet, custardy treat.

    You can get really creative with bread puddings by adding in fruit, varying the spices, and also the bread you use. While messing around with bread pudding possibilities, a new one was born: a Mango Blueberry Bread Pudding recipe.

    It's silky and sweet, but also vibrant with mango and blueberry. Cinnamon and freshly grated ginger complement the juicy blueberries and mango nestled in the bread pudding.

    Have you ever had blueberries and ginger in a loaf of bread?

    Image of mangoes and a few blueberries

    Why you'll love this dish

    It's a really special treat to bring out of the oven for breakfast or brunch! The flavors are unique and refreshing - your family, friends, or guests will love digging into this bread pudding.

    Because the bread pudding needs to wait in the fridge overnight (so that the bread can soak up all that lovely batter) this is a convenient make-ahead breakfast dish for the morning. (For a savory option, try these make-ahead Breakfast Sandwiches.)

    And if you've never tried the trick of using a drinking glass to remove the peel from a mango, well here's your chance!

    Image of a mango on the rim of a glass
    To peel a mango: slice the two halves of the mango away from the tough center core. Push the halves down on the rim of a glass to separate the peel from the fruit. Quick and easy!

    🔪 How to make Mango Blueberry Bread Pudding

    Step 1: Toast the bread cubes

    Image of bread cubes in a pan

    Slice the bread into cubes and spread them on a baking sheet. Toast the cubes in the oven until they're lightly toasted. (Another option is to leave the bread cubes out for a day or two until they're stale.)

    Step 2: Layer bread and fruit in a baking dish

    Image of bread cubes and mango in a pan

    Spread the toasted or stale bread pieces in a baking dish coated with nonstick spray. Add in the cut mango and blueberries and mix them into the bread. Grate the fresh ginger over the top.

    Image of a pan of fruit and bread cubes

    Step 3: Add the batter

    Image of fruit and bread in a pan with egg batter pouring in

    Whisk together the eggs, sugar, extract, spices, milk and cream. Pour this batter over the bread and fruit in the pan, making sure all the bread is moistened.

    Step 4: Chill it overnight

    Image of a pan of unbaked bread pudding with a sign that says "breakfast"

    Wrap the pan tightly with plastic wrap and pop it into the fridge to rest overnight (or at least 8 hours.)

    Step 5: Bake the bread pudding

    The next morning, preheat the oven. Remove the plastic and bake the bread pudding for just under an hour. Allow it to cool for about 10 minutes and then serve it up!

    Image of a dish of bread pudding

    Notes:

    • Bread puddings rely on a good rest before baking, so that the liquid has time to soak into all the bread cubes and the flavors have time to develop. Include the overnight refrigeration (or at least 8 hours) in your planning for this recipe.
    • Use sweet breads for this bread pudding - great choices include Portuguese sweet bread, challah and brioche.
    • Do give that mango trick a try: slice vertically down through a fresh mango to cut the two outer halves away from the tough center core. Push the halves down on the rim of a drinking glass to separate the peel from the fruit. You can also use fresh, pre-cut mango if your store has it available.
    • If using frozen blueberries, don't add them to the pan until after the dish has rested in the fridge overnight: otherwise the blueberries will thaw and release a lot of juice, which will turn your bread pudding very blue! Just toss the frozen berries into the bread pudding right before baking instead.
    Image of a dish of bread pudding on a chalkboard background

    Try this make-ahead Mango Blueberry Bread Pudding recipe for your breakfast gathering, or to feed overnight guests. Or hey, just make it to give your family a really delicious and special treat! (It's a tasty dessert, too.)

    The recipe is below. And here are a few other make-ahead dishes to try:

    Spicy Egg & Sausage Breakfast Bake
    This make-ahead breakfast bake is loaded with savory sausage, peppers, and plenty of melty Pepper Jack cheese. It's a delicious, savory morning meal!
    Take me there
    Image of a pan of baked Spicy Egg & Sausage Bake
    Make-Ahead Breakfast Sandwiches
    Loaded with sausage, egg, and cheese, you can assemble Make-Ahead Breakfast Sandwiches in advance, and heat them up in the morning.
    Take me there
    Pan full of breakfast sandwiches
    Banana Chocolate Chunk Muffins
    What a breakfast! Hearty Banana Chocolate Chunk Muffins are sweet and indulgent with big pieces of chocolate.
    Take me there
    Two muffins on plate

    💬 Have you made this Blueberry & Mango Bread Pudding? Please scroll down to leave a comment - let me know what you think!

    📖 Recipe

    Blueberry and fruit bread pudding in glass dish.

    Best Blueberry Bread Pudding (With Mango and Ginger)

    Nancy Mock
    A tantalizing, warm, and creamy dish. My best Blueberry Bread Pudding recipe with sweet mango and fresh ginger is a delicious make-ahead casserole.
    5 from 4 votes. Tap stars to vote
    Print it! Pin This Recipe
    Prep Time 50 minutes mins
    Cook Time 50 minutes mins
    Overnight rest 8 hours hrs
    Total Time 9 hours hrs 40 minutes mins
    Course Breakfast, Brunch, Dessert, Make-Ahead Breakfast, Spring Dishes, Summer Dessert
    Servings 8 servings

    Ingredients
     
     

    • 1 loaf sweet bread, like Challah or Brioche (about 16 ounces)
    • 1½ cups fresh blueberries (if using frozen see Notes.)
    • 2 cups cut, fresh mango (about 3 whole mangoes worth)
    • 1 tablespoon grated fresh ginger (from a ½-ounce piece)
    • 7 large eggs
    • 1 cup granulated sugar
    • 1 tablespoon pure vanilla extract
    • ½ teaspoon cinnamon
    • 1 pinch salt
    • 1 cup half & half
    • 1 cup milk

    Instructions
     

    • Spray the bottom and sides of a 9x13-inch casserole pan with nonstick cooking spray, and hold the pan aside.

    Toast the bread:

    • Preheat the oven to 350° F. Slice the sweet bread into chunks, roughly 1½ inch cubes. Spread the bread chunks out on a large baking sheet.
    • Toast them in the oven for 15 minutes or until they are lightly browned - do not over-brown them. Remove the bread cubes from the oven and give them a couple of minutes to cool down.

    Add fruit and bread to the pan:

    • Once the bread cubes have cooled a little, spread them across the bottom of the prepared pan.
    • Add in the cut mango and the blueberries, spreading them evenly over and throughout the bread cubes.
    • Add the ginger by sprinkling the grated flecks over the top of the bread and fruit, or by grating the piece of peeled ginger directly over the pan. 

    Make the batter:

    • Whisk together the eggs, sugar, vanilla extract, cinnamon, and salt in a large measuring cup with a pouring spout or in a large bowl. Add in the half & half and the milk and whisk everything together very thoroughly. 
    • Pour this liquid over the bread and fruit in the pan, distributing it evenly over everything in the pan.
    • Cover the whole pan tightly with plastic wrap and place the pan in the refrigerator. It should chill in the fridge for at least 8 hours or overnight. 
    • Preheat the oven to 350° F. Remove the plastic wrap and place the bread pudding in the oven on a rack positioned in the center. Bake the dish for about 50 minutes: the bread on the top should be nicely browned but not too dark, and there shouldn't be any liquidy pockets left. Remove the pan to a cooling rack and let it rest for 10 minutes. 
    • Spoon the bread pudding into serving dishes and enjoy it while it's warm! Leftover bread pudding can be wrapped and stored in the fridge for up to three days - you can rewarm it in the microwave or in the oven if you prefer. 

    Notes

    • Bread puddings rely on a good rest before baking, so that the liquid has time to soak into all the bread cubes and the flavors have time to develop. Include the overnight refrigeration (or at least 8 hours) in your planning for this recipe.
    • For frozen blueberries, don't add them to the pan until after the dish has rested in the fridge overnight: otherwise the blueberries will thaw and release a lot of juice, which will turn your bread pudding very blue! Just toss the frozen berries into the bread pudding right before baking instead.

    Nutrition

    Serving: 1servingCalories: 426kcalCarbohydrates: 65gProtein: 13gFat: 12gSaturated Fat: 5gCholesterol: 205mgSodium: 308mgPotassium: 295mgFiber: 2gSugar: 36gVitamin A: 975IUVitamin C: 18mgCalcium: 150mgIron: 2.6mg
    Tried this recipe?Leave a comment, tell me what you think!

    More Breakfast and Brunch Recipes

    • Hands holding round loaf of baked brown bread.
      Irish Brown Bread
    • Muffin in holiday wrapper
      Easy Christmas Muffins
    • apple blackberry crumble with cream
      Blackberry and Apple Crumble & Dingle, Ireland
    • Cobbler with berries and a mint leaf
      Easy Individual Raspberry Cobblers

    Reader Interactions

    Comments

      Ask Me Anything! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Heidi

      November 24, 2018 at 6:23 am

      5 stars
      Oh my gosh, I can't believe you mentioned my French toast casserole! I love bread pudding and this recipe you created sounds delicious. I'm definitely pinning it. I also can't wait to try your tip for peeling the mango.

      Reply
      • Nancy Mock

        December 01, 2018 at 3:43 pm

        Well your FTC is famous so I had to mention it! I hope you get to try this recipe, we really liked it!

        Reply

    Primary Sidebar

    Image of a bowl of bread pudding
    Glass bowl with bread pudding.
    Woman smiling and standing next to rack with baking equipment.
    Hungry Enough To Eat Six.com

    Hi-ya! I'm Nancy Mock and I live in beautiful New England with my family.

    Hungry Enough To Eat Six is comfort food and baking inspiration!

    Find a recipe now - head to the Recipe Index.

    Summer Drinks

    • Two pineapple cocktails
      Grilled Pineapple Margarita
    • Tall glasses with ice cream sodas colored red.
      4th of July Fireworks Ice Cream Soda
    • Glass jar with dark iced tea, ice cubes and fresh bright green mint leaves.
      Easy Spearmint Iced Tea Recipe
    • Two small glasses of lemon drink
      The Best Lemon Margarita

    Cool Treats

    • Strawberry Cream Cheese Icebox Cake
    • White wood surface with berries and a mason jar with layered cream and fruit
      Triple Berry Mason Jar Trifle
    • Floral paper plate holding a slice of chilled lemon pie with whipped cream top.
      Lemon Icebox Pie With Lavender
    • White dish of dark purple sorbet
      Peach Blueberry Sorbet with Lime

    Fruity Recipes

    • Scoop of thick, chunky blueberry ketchup.
      Blueberry Ketchup Recipe
    • Whipped cream topped slice of berry pi on a white plate.
      The Best Fruits of the Forest Pie Recipe
    • Blueberry coffee cake slice on a white plate.
      Lavender Blueberry Sour Cream Coffee Cake Recipe with Toasted Walnut Streusel
    • Slice of icebox cake with blackberries and whipped cream
      Honey Cream Blackberry Icebox Cake

    Trending Recipes

    • Cheesy Cheddar Kielbasa Rice
    • row of baked peanut butter cookies
      Peanut Butter Caramel Cookies

    As seen on:

    Logos for various websites

    Footer

    Image of a bowl of bread pudding
    Glass bowl with bread pudding.

    ^ back to top

    • Instagram
    • Facebook
    • Pinterest

    About Me

    • ABOUT ME
    • PRIVACY POLICY
    • DISCLAIMER
    • WEBSITE TERMS OF USE

    Newsletter

    • SIGN UP! for my newsletter

    Contact

    • CONTACT ME

    As an Amazon Associate, I earn from qualifying purchases.

    Banner with website logos

    © 2013-2023 Nancy Mock, Hungry Enough To Eat Six: Unauthorized use and/or duplication of content from this site without express and written permission is strictly prohibited. Contact Nancy Mock through the About Me page for permissions.

    ©2023 Foodie Pro on the Foodie Pro Theme