Coconut milk and mango shine in this bright and fruity spin on the classic dessert. If mango isn't available, you can use fresh pineapple in its place.

EatingWell.com, November 2022

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Credit: Photographer: Brie Passano, Food Stylist: Greg Luna

Recipe Summary

active:
20 mins
total:
1 hr
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat six 8-ounce ramekins with cooking spray. Combine bread cubes and mango (or pineapple) in a medium bowl. Divide the mixture among the prepared ramekins.

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  • Whisk coconut milk, egg, egg white, brown sugar, butter, vanilla, allspice, cinnamon, nutmeg and 2 tablespoons coconut in a medium bowl. Pour over the bread mixture in each ramekin. Let stand for 5 minutes. Sprinkle with the remaining 2 tablespoons coconut.

  • Arrange 3 of the ramekins in the basket of a 6- to 9-quart air fryer. Cook at 350℉ until set, 15 to 17 minutes (they'll be a little loose at this stage.) Carefully remove to a wire rack to cool. Repeat with the remaining ramekins. Let stand for 10 minutes before serving.

Equipment

6- to 9-qt. air fryer; six 8-oz. ramekins

Nutrition Facts

1 bread pudding
285 calories; protein 6g; carbohydrates 36g; dietary fiber 3g; sugars 21g; fat 14g; saturated fat 9g; cholesterol 46mg; sodium 161mg; potassium 214mg.
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