Pumpkin Peach Mango Bread Pudding

Pumpkin Peach Mango Bread Pudding

A new twist on an old fashioned favorite


  • 1 ¼ cups skim milk
  • 7 ½ oz. pumpkin pulp
  • ¼ cup peach preserves (like Bonne Maman®)
  • 2 large eggs
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 5 cups loosely packed cubed challah bread (about half a loaf)
  • ¼ cup sliced almonds
  • ¼ cup diced dried mango


1. Combine milk, pumpkin, peach preserves, eggs, ginger, cinnamon, vanilla, and salt in a large bowl.

2. Blend in challah, almonds, and mango; rest for 10 minutes.

3. Transfer into an 8” x 8” buttered baking dish. Bake at 350° until the bread pudding is cooked through, one hour or so.

4. Serve warm with whipped topping or vanilla ice cream.

Copyright © 2012 My Cooking Nirvana.  All rights reserved in all media.


One comment on “Pumpkin Peach Mango Bread Pudding

  1. The pumpkin peach mango bread pudding is a delectable treat; sampling morsel after morsel was delicious and refreshing. The dessert is an airy, sweet, filling, appetizing delight!

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