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4 slices one-day old white bread, crusts trimmed

3 tablespoons softened butter

2 eggs

400 ml full cream milk

3 tablespoons sugar

¼ teaspoon vanilla extract

1 large or 2 small ripe mangoes, peeled and cut into 1 cm cubes

Additional sugar for sprinkling.


1. Generously brush the insides of 6 small Pyrex or Corelle bowls with butter. Set aside.

2. Spread the remaining butter on the bread slices and cut each slice into 9 squares.

3. Place a layer of bread at the bottom of each bowl, scatter on a layer of cubed mango and a little sugar. Repeat with another layer of bread and mango. The bread squares should be arranged butter-side up.

4. Beat the eggs, milk, 3 tablespoons of sugar and vanilla together. Pour the custard over the bread, allowing it to soak in well. Sprinkle a little extra sugar over the top.

5. Set the bowls in a large rectangular Pyrex dish filled half way up with hot water. Bake at 160 C for 20 - 25 minutes or until puddings are golden brown. If wished, serve warm with vanilla ice cream.


 Recipe by World Kitchen