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Tropical Mango Coconut Bread Pudding

Transform day-old bread into tropical paradise! Soft custard meets sweet mango and toasted coconut in this make-ahead dessert that tastes like vacation. Perfect for brunch or special occasions. Save for your next gathering! 🥭🥥
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 cups day-old bread cut into 1-inch cubes (challah or brioche preferred)
  • 2 cups fresh mango diced into 1/2-inch pieces
  • 1 cup sweetened shredded coconut divided
  • 4 large eggs room temperature
  • 2 cups whole milk
  • 1 cup coconut milk well-stirred
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg

Method
 

  1. Preheat your oven to 350°F (175°C). Butter a 9x13-inch baking dish generously and set aside.
  2. Spread the bread cubes in the prepared dish in an even layer. Scatter the diced mango and 3/4 cup of the coconut over the bread, distributing evenly.
  3. In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy, about 1 minute.
  4. Add the whole milk, coconut milk, melted butter, vanilla extract, cinnamon, salt, and nutmeg to the egg mixture. Whisk until completely smooth and unified.
  5. Pour the custard mixture evenly over the bread, pressing down gently with a spatula to ensure all pieces are submerged. Let rest at room temperature for 20 minutes so the bread absorbs the liquid.
  6. Sprinkle the remaining 1/4 cup coconut over the top. Bake for 45-50 minutes, until the center jiggles only slightly and the edges are golden brown and crispy.
  7. Remove from the oven and let cool for 10 minutes before serving. The pudding will set further as it cools, making it easier to slice into squares.