Mango Bread Pudding

Don’t forget to visit my kitchen secret section which will amaze you with the makeover I do to the leftovers and completely give a new look. Here, I was puzzled with leftover Mango 3-milk/tres leches mixture, mango coulis, cream cheese frosting. After a thorough investigation in my kitchen pantry, my sight fell upon the bread. Immediately, an inspiration struck me and I landed on this recipe, utilizing the leftovers and bread. Yes, I created a pudding with bread soaked in Mango 3-milk mixture, topped with biscoff cream cheese frosting or mango cream cheese frosting,…absolutely no bake pudding.  Excited, then don’t skip the kitchen secret section …gateway to explore new fusion dishes…😍😍😍.

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Now time for my kitchen secret….😉😍

As I mentioned early, my kitchen secret section will amaze you with the makeover I do to the leftovers and completely give a new look. Here, I was left with mango coulis, cream cheese frosting, mango 3-milk/tres leches mixture. I wanted to utilize them and thus created a pudding with bread soaked in Mango 3-milk mixture, then layered with mango coulis, mango chunks, lotus biscuit crumb finally topped with biscoff cream cheese frosting or mango cream cheese frosting, drizzled with melted biscoff sauce…absolutely no bake pudding.  This is an easy, no cooking, instant, dessert with bread, also wanted to satisfy my vegetarian viewers and friends who crave to have tres leches but without egg...hit two mangoes 🥭🥭, with one stone….😋😅.

Let’s get into the recipe –

Cut the edges/crust of the bread, shape it according to your pudding mould.

To assemble keep the Mango 3-milk mixture, mango coulis, lotus biscuit crumbs, biscoff cream cheese frosting, mango cream cheese frosting, biscoff sauce ready on the counter.

Soak the cut bread slice into the Mango 3-milk mixture for minimum 30 minutes-1 hour.

Squeeze the excess milk from the bread by pressing against your palms.

Spread it in the pudding mould,

Meanwhile soak another bread slice in the Mango 3-milk mixture.

Then layer with mango coulis.

Add some mango chunks.

Sprinkle some ground lotus biscuit crumbs.

Then squeeze and spread the other soaked bread slice in mango 3-milk mixture, cover and seal the pudding tightly by removing any air in between by pressing it.

Keep it in refrigerator for minimum 1 hour for setting the pudding.

After setting time, take the pudding out from the refrigerator. Then prepare 2 piping bags, one with mango cream cheese frosting, another with biscoff cream cheese frosting.

Start piping with biscoff cream cheese frosting.

Next do the piping with mango cream cheese frosting.

Finally drizzle with melted biscoff spread. Take 1 or 2 tbsp biscoff spread in a pan, heat it in medium flame, stir continuously for a minute, biscoff sauce is ready which resembles like caramel sauce in taste and appearance.

It can be stored in refrigerator, covered with cling film (to avoid getting dry) for longer period of 1 week.

Serve this easy, absolutely no bake, no cooking, instant dessert- Mango Bread Pudding.  I’m sure it’ll be a super hit among kids.

Ingredients:

For Pudding:

White Bread slices – 8

Mango 3-milk/tres leches mixture – as required

Mango coulis – as required

Lotus biscuit crumbs – as required

Mango cream cheese frosting – as required

Biscoff Cream Cheese Frosting – as required

Biscoff spread melted – as required

Instructions:

1. Cut the edges/crust of the bread, shape it according to your pudding mould.
2. To assemble keep the Mango 3-milk mixture, mango coulis, lotus biscuit crumbs, biscoff cream cheese frosting, mango cream cheese frosting, biscoff sauce ready on the counter (for the Mango 3-milk mixture, mango coulis, mango cream cheese frosting, biscoff cream cheese frosting recipes, click the respective hyperlinks).
3. Soak the cut bread slice into the Mango 3-milk mixture for minimum 30 minutes-1 hour.
4. Squeeze the excess milk from the bread by pressing against your palms, spread it in the pudding mould.
5. Meanwhile soak another bread slice in the Mango 3-milk mixture. Now layer the soaked bread, spread in the pudding mould, with mango coulis, sprinkle some ground lotus biscuit crumbs.
6. Then squeeze and spread the other soaked bread slice in mango 3-milk mixture, cover and seal the pudding tightly by removing any air in between by pressing it.
7. Then prepare 2 piping bags, one with mango cream cheese frosting, another with biscoff cream cheese frosting.
8. Do the piping according to your requirements.
9. Finally drizzle with melted biscoff spread. Take 1 or 2 tbsp biscoff spread in a pan, heat it in medium flame, stir continuously for a minute, biscoff sauce is ready which resembles like caramel sauce in taste and appearance.
10. Keep it in refrigerator for minimum 1 hour for setting the pudding. Or it can be stored in refrigerator, covered with cling film (to avoid getting dry) for longer period of 1 week.
11. Serve this easy, absolutely no bake, no cooking, instant dessert- Mango Bread Pudding.  I’m sure it’ll be a super hit among kids.