Pumpkin Chai Bread Pudding

Pumpkin Chai Bread Pudding

Serves 8 to 10
This hearty bread pudding is quick to pull together and makes a delicious centerpiece for your brunch table. For easy entertaining, prepare this dish the night before and store the uncooked pudding in the refrigerator.
  • 1/2 loaf whole grain bread, cubed (about 6 cups or 7 ounces)
  • 1 cup dried mango (about 3 ounces), diced and soaked in warm water at least 10 minutes to soften
  • 2 very ripe bananas, mashed (about 1 cup)
  • 2 cups unsweetened almondmilk
  • 1 (15-ounce) can pumpkin purée
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground nutmeg
  • 5 tablespoons flaxseed meal
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Preheat the oven to 350°F. Spread bread cubes in a single layer on a baking sheet and place in the oven. Bake until bread is fragrant and golden, 5 to 7 minutes. Alternatively, allow bread cubes to dry uncovered overnight.

Drain mango from soaking liquid and place in a blender. Add remaining ingredients. Purée until liquefied. Combine toasted bread cubes with mango-banana mixture. Line a 9x13-inch baking dish with parchment paper and spread bread mixture in the dish. Let rest for 30 minutes or overnight to allow bread to soak up ingredients.

Bake at 350°F until set and golden brown on top, about 45 to 60 minutes. Allow to cool for about 5 to 10 minutes. Serve warm.
Nutritional Info: 
Per Serving: 140 calories (25 from fat), 2.5g total fat, 100mg sodium, 30g carbohydrates, (7 g dietary fiber, 14g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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