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- Cheesecake – Summer Edition
May 1, 2014 • Posted by Alexandra Supel
Bread pudding is one of those classic desserts that spans cultures and generations. This warm gooey dessert tends to bring back moments of nostalgia and is a wonderful treat for all five senses. This dessert is a great option for families and toddlers as the different textures can create an exciting experience for your little one. In this Cuisinart Original Recipe, we’ve added an exotic twist by adding juicy mangoes and sweet coconut. Mangoes and coconuts can be great additions to your toddler’s diet, because they are not only delicious, but are also quite nutritious!
Mangoes are a great source of Vitamins C, E, K, B6, as well as potassium, fiber, and beta-carotene. The beta-carotene, seen in the orange color of the flesh, is converted in the body into Vitamin A. Furthermore, the rich anti-oxidant content of mangoes helps boost your little one’s immune system. Remember that although the high-fiber content of raw mangoes might be too much for younger children, the fibers easily break down during the baking process.
The coconut’s identity continues to be questioned. Although some say it is a seed, others say it is a fruit, and others label it as a tree nut. In fact, this unique food is all three! Coconuts are not, however, usually associated with tree nut allergies, so children with tree nut allergies usually can eat coconuts. As always, it is important to check with your pediatrician if you have any concerns. In many parts of the world, the coconut is actually a staple food due to its high nutritious value. It is high in protein, zinc, phosphorus, and iron. Coconut water and milk are also tasty and healthy substitutes—just make sure that you purchase the unsweetened versions in the store. Try giving your toddler some fresh coconut water, which is definitely a better alternative than the over-sweetened juices.
Well, now that you know how good mangoes and coconuts are, what are you waiting for? Let’s get baking!
For this recipe, we’re using Cuisinart’s Electric Pressure Cooker
Mango Coconut Bread Pudding
1 tablespoons unsalted butter, melted
6 cups bread cubes made from challah bread or other bread with dense texture
1 mango (about 1 pound), firm but ripe, peeled and cut into ½-inch cubes (2 cups)
1/3 cup sweetened flaked/shredded coconut
5 large eggs
1-1/2 cups (one 12-ounce can) lowfat evaporated milk (not reconstituted)
1-1/2 cups coconut milk
½ cup packed brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Coat a 2-quart ceramic souffle dish (8—inch diameter) with the melted butter and reserve. Cut a piece of aluminum foil 16-inches square and lightly butter an 8-inch round in its center. Cut a piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle” and reserve.
Place the bread cubes, mango and coconut in a large bowl.
Place the eggs in a medium bowl. Whisk until smooth. Add evaporated milk, coconut milk, brown sugar, vanilla, cinnamon, ginger, and allspice.
Whisk to combine. Pour over the bread cube mixture and stir gently to combine. Pour into prepared soufflé dish and let stand at room temperature for 30 minutes.
Cover with prepared sheet of foil, buttered side down, so that the foil allows for the top of the bread pudding to expand, but fits tightly around the sides of the soufflé dish.
Set the dish in the center of the long strip of folded foil and bring up the sides to meet - twist together to form a “handle.”
Place trivet/rack in the Cooking Pot and add 2 cups of cold water. Using the foil “cradle” to help lift the dish and carefully lower the dish into the pot and place on the trivet/rack.
Cover and lock lid in place. Select High Pressure and set timer for 25 minutes.
When audible beep sounds, use Natural Pressure Release to release pressure. When float valve drops, turn off. Remove lid carefully, tilting away from you to allow steam to disperse.
Remove bread pudding from the cooking pot using the foil strips to lift up. Place on a cooling rack. Remove foil. Let stand 10 minutes before serving, or cool to room temperature, then cover and refrigerate.
Serve with softly whipped cream if desired.