The proof is in the pudding! Don't believe me? Then you need to try this recipe!
This bread pudding is bursting with delicious fruit flavour made from fresh cherries and mango. Oh! And the best part is, it's refined sugar free. So go grab some of that stale bread you have lying around and turn it into some scrumptious bread pudding! Trust me, it's that easy!
You can also add this sweet and delicious cherry mango sauce to your muffins, oats, cakes or enjoy a bowl of it on it's own!
The Cherry Mango Sauce
2 Cups Mango diced
1 Cup Cherries
1/4 tsp Salt
1 Cinnamon Stick
1 Cup Water
Add all ingredients to a pot, then cover and cook on stovetop on medium heat, for approximately 15 minutes.
Remove from heat.
Using a fine mesh strainer and a spatula or spoon, add the cooked fruit and push it through the strainer for a smoothe and seedless sauce.
Set aside until ready to assemble your bread pudding.
The Bread Pudding
6 Cups Stale Bread diced
1/3 Cup Walnuts roughly chopped
1 tsp Cornstarch
1 C Coconut Milk (or sub for non-dairy milk of choice)
Preheat oven to 350°F.
Add all ingredients to a mixing bowl and mix to combine.
Pour in the cherry mango sauce and fold into the bread mixture to combine.
Prepare a baking dish by lightly greasing with coconut oil.
Add the bread pudding mixture to the baking dish, top with extra walnuts (optional) and pop in the oven.
Bake for 20 minutes. Remove from the oven and let it sit for a few minutes to set.
Slice and serve with your favourite syrup.