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Banana Mango Blueberry Bread Pudding Cobbler - Thailand 1 Dollar Meals
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Banana Mango Blueberry Bread Pudding Cobbler

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!
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 0

Ingredients
  

For the Bread Pudding

  • 1/2 loaf baguette, cubed and air dried or lightly toasted, or 6-8 slices of bread
  • 2 cups milk
  • 4 eggs
  • 2 bananas, over ripened, use 3 small ones if using local
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, unsalted, this is 1/4 of a block, melted
  • 1 cup mango, cubed OR you can use peaches
  • 1/2 cup frozen blueberries

For the Crumble Topping

  • 1 cup all purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • pinch ground cinnamon

Instructions
 

  • 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.
  • 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.
  • While the bread pudding is in the fridge, mix the Crumble Topping in a bowl until it looks like rough sand and set aside.
  • 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.
  • Cool slightly before cutting, serve as is or with a scoop of vanilla ice cream on top. Tastes better the next day!

Notes

This is really a low cost dessert.
Recipe & photos provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.