Mango Cardamom Bread Pudding

Made this as the ingredients were simple. The final dish wasn’t to my liking.. the bread and mango didn’t quite get along. Thus dish probably will cater to selective taste buds. Wouldn’t make it again though.

I used Spenda and Spenda Brown Sugar blend to replace the white sugar. I just wanted to lower sugar a little bit. I also added raisins. Very good. I may add some kind of glaze or cream sauce next time

A very good use of Mangoes. Tasted very good.

maybe the mangoes I added weren’t the best, so it didn’t turn out so great. also reduce the sugar to half, with the mentioned amount it gets very sweet.

Did not like this. Way too much cardamom, not enough mango and too much milk. Baked it for a little over an hour and there’s still some liquidyness in the bottom. Not terrible if the taste was good but 1.5 tsp cardamom takes over the whole flavor. Maybe .25 tsp would have been better so you get a hint but its not overpowering.

8/29/2018: To those who had cardamom issues, I always strain while pouring the mixture. Hope it helps?? UPDATE: 4/12/2019 I made this over Christmas this year while camping here in southern California. I had a can of peaches, sweet coconut shreds, white shephards bread that had dried, some egg, evaporated milk (I use it as coffee creamer when camping) and vanilla. Well, over the fire, we made this delicious peach-coconut bread pudding in an enamel-coated, cast iron pot over hot rocks! It was gorgeous! We couldn’t believe how pretty it looked and it was a bummer our camping neighbors couldn’t share it with us because there simply wasn’t enough!

Not sweet at all but a good bread pudding. I used 1 pear and 1mango since it was what was in the house. I also added a teaspoon of crystallized ginger. Very good!

Lovely. Next time will use very ripe bananas chopped small and add a little more spice.

I’m a big fan of mangos so I was pretty excited by this. I used what was probably 2 cups worth of several days old french bread cut into about 1 inch pieces and followed the rest of the recipe to the letter. It was good but not great. I couldn’t really taste the cardamom (I have to admit that what I used had probably been in my cupboard for a couple of years or more) but the mango was clearly present. This biggest problem was the bread part of the bread pudding- just not much happening there. I guess it needs that addition butter and sugar that most bread pudding recipes have to make the caramel that bring it all together- and that probably wouldn’t work well with mango. I’ll stick with mango lassi for now & keep searching.

This was fantastic. The second time I made it, I used canned peaches and increased the cardamom because I love the flavor.

Sooooo easy to make.. My first bread pudding..Cardamom taste was a little over powering even after using 1tsp. Can also avoid the butter to dot on top.. Didn’t make a difference..

great recipie…..I tried with raisins and crushed semi dark chocolate block ….my boys and my ladies book club loved it 🙂 Thank you for sharing ….makes lives (on the other side of the globe) sweeter ^_^

Fantastic! This was my first attempt at a bread pudding and it was delicious. I had some rock hard leftover french bread and a super ripe mango to use up so this was perfect. Plus, I was really excited to use the cardamom I recently bought from Penzeys :). I did only use one mango since that was all I had on hand and like other reviewers I used 9X9 baking dish. I also learned my lesson on pouring the egg mixture immediately after whisking, my cardamom had sunk to the bottom of the bowl.

It was a big hit with my family!

I made this recipe as it was written except the amount of cardamom. Since I only had cardamom seeds that I had to grind myself, I feared that it would be too strong, so I reduced it to 1 tsp. It was the perfect amount. I really love how the cardamom and mango tasted together. And it was relatively easier than I expected bread pudding to be. I will be making this again.

Just wanted to let anyone that needs cardamom that it can be found in middle eastern and international food stores. Th middle east stores sell it quite cheap and it works well in rice dishes and makes coffee flavorful too. Definitely a spice you are missing out on if you never tried it before….. This recipe is fabulous

Loved, loved, loved this recipe. Made it for friends who were duly impressed. Then, made it again substituting plums for the mango and yep, still fantastic! This recipe is a keeper. Love the cardamom spice in this. So flavorful!

This recipe was not to my liking.

I really enjoyed this-I found the mango to be a little tart, so I will make sure mine are nice and ripe next time. Also, I second another reviewer’s advice to make sure the cardamom is well mixed. I really enjoyed the flavor the first time, but the second time I forgot to give it a final mixing and we had a few bites that were a bit too strong! Really a nice spin on one of our favorite desserts and the texture is perfect! *Note-my husband wanted me to try it with apples (he’s not a huge mango fan). Don’t even bother-I reduced the cardamom but it was still way too strong).

Yum! I halved the recipe and made it in a pie plate. Thanks 🙂

This was pretty good. I agree that it tastes better with icecream. It’s a very different light flavor that I think someone who likes bread pudding better than I could appreciate more.