Banana Mango Blueberry Bread Pudding Cobbler
Banana Mango Blueberry Bread Pudding Cobbler
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Wow! That is a name but I know from a very good friend who provided this recipe, it is also very good! Don't forget the Vanilla ice cream! On my to cook list for sure!
Banana Mango Blueberry Bread Pudding Cobbler
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Wow! That is a name but I know from a very good friend who provided this recipe, it is also very good! Don't forget the Vanilla ice cream! On my to cook list for sure!
Ingredients
For the Bread Pudding
For the Crumble Topping
Servings:
Instructions
  1. Preheat your oven to 180 C. Lightly grease a baking dish, a 9x13 should be perfect for this, or a large pie dish. Add the cubed dried bread to the baking dish.
  2. Put the Bread Pudding ingredients, except the dried bread, butter, blueberries, and mango, in your blender and blend until smooth, slowly dribble in the melted 1/4 cup of butter, while the blender is on the lowest speed. Once mixed, pour this over the bread in the baking dish. The liquid mixture should cover the dried bread. Cover this and refrigerate for 30 minutes to an hour, the bread will soak up the liquid.
  3. While the bread pudding is in the fridge, mix the Crumble Topping in a bowl until it looks like rough sand and set aside.
  4. When the bread pudding has chilled, remove from the fridge and sprinkle on the blueberries and mango, then sprinkle the Crumble topping over that. Bake for 35 minutes, rotating the dish half way through.
  5. Cool slightly before cutting, serve as is or with a scoop of vanilla ice cream on top. Tastes better the next day!
Recipe Notes

This is really a low cost dessert.

Recipe & photos provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.

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