Gluten Free Mango Bread Pudding

Individual gluten free mango bread puddings, sweetened with honey, are the perfect brunch dish.

This post is part of a collaboration between My Gluten Free Miami and Schar. All opinions are my own.

Mango Love

I love all things mango. They are one of my favorite fruits. I love them in both sweet and savory dishes. Lucky for me, mangoes are plentiful in South Florida. During the summer I get them by the bucket full from my Dad, then cut and freeze them for use during the year.

Generally, I can often find fresh mangoes in the store as well, but nothing beats a mango just of the tree!

I love incorporating them into dishes, so when I started to make this bread pudding,  I thought why not add a bit of South Florida flavor!

Individual Gluten Free Mango Bread Pudding

I love individual desserts. They are great for helping with portion control and look so pretty.

Perfect for serving at a brunch, especially since this recipe is so easy to make! I even used honey instead of white sugar to sweeten it. It gives it that perfect balance.

Plus, honey pairs beautifully with mangos.

Schar Ciabatta Bread

I used Schar Ciabatta bread to create this gluten free mango bread pudding. Schar is already one of my favorite bread brands, and the ciabatta is amazing. I love using it for sandwiches and garlic bread.

It was perfect for this bread pudding. I cut each piece up and then toasted it in the oven for about 5 minutes to pull any moisture out of it before tossing it with the egg/milk mixture. Alternatively, you could leave it sitting out a long time, but I felt like the over method was much faster.

Gluten free bread can have a tendency to be soggy, but the Schar Ciabatta held up beautifully.

Quick and Easy

This recipe is really simple to make. Sometimes bread pudding is served with a caramel-like sauce. I chose not to make a sauce to go on top, but if you prefer a sauce, it isn’t hard to make one! You could use a recipe like the one from Mi Gluten Free Gal in her Gluten Free Donut Bread Pudding or simply use the leftover sauce from cooking down the mangoes and add a bit more honey and butter. Totally up to you.

I took the easy path and added some ice cream!

This gluten free mango bread pudding is going to be perfect for Spring and Summer brunches (or winter if you’re feeling a little longing for the tropics!).  It has the perfect sweet balance.

Looking for something to add a little special to your bread pudding- try these Easy Candied Lemon Slices from Running to the Kitchen.

I’m sure you will enjoy it as much as I did.

Have you ever tried a bread pudding with fruit in it before? Let me know in the comments.

Happy Gluten Free Eating!

Print Recipe

5 from 15 votes

Gluten Free Mango Bread Pudding

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Ingredients

• 4 pieces gluten free ciabatta bread
• 3 eggs
• 1 1/2 cups milk
• 1/2 cup + 2 Tablespoons honey
• 1 tsp vanilla
• 1 1/2 cup diced mango
• 2 Tablespoons butter

Instructions

• Chop ciabatta bread into cubes. Place on baking sheet.
• Toast in 400 degree oven for 5 minutes.
• Melt 2 Tablespoons butter and 2 Tablespoons honey in a small sauce pan.
• Add mango and cook over medium low heat for 5 minutes.
• Remove mango with a slotted spoon and reserve juices for later use.
• Whisk together milk, eggs, 1/2 cup honey, and vanilla.
• Add bread and mango. Toss gently to combine.
• Divide between 4 ramekins, pouring any remain milk mixture over them.
• Place ramekins in a 9 x 9 baking dish.
• Carefully add water to halfway up ramekins.
• Bake at 350 degrees for 35-40 minutes.
• Carefully remove from oven and allow to cool.
• Serve with reserved mango juices or ice cream.