Mango Blueberry Croissant Pudding

A perfect delicious make-ahead breakfast treat that is rich & buttery with flaky croissants & smothered with chunks of fresh mangoes & berries!


Crossiants- 6-8, torn into pieces
Mango puree- 2 cups
Mango dices- 1 cup
Fresh blackberries & blueberries- 1/2 cup
Sugar- 1 cup
Eggs- 3
Milk- 1/2 cup
Cream- 1/4 cup
Vanilla extract – 1 tsp
Unsalted butter- As needed
Powdered sugar- As needed

Method: Grease a baking tray generously with butter. Whisk together the mango puree, sugar, eggs, milk, cream, melted butter, & vanilla extract. Arrange the croissant pieces as a single layer in the baking tray. Top it with mango chunks and few berries. Pour the prepared custard mixture over this. Cover the small nooks with the croissant pieces. Top with the remaining berries and mango. Cover with a cling wrap and leave it aside for 1-2 hours.

When ready to bake, preheat the oven to 300 degrees Fahrenheit. Take the tray from the refrigerator and remove the cling wrap. Bake uncovered for 30-35 mins and then cover with aluminium foil and bake for another 20-25 mins or until the bread pudding turns golden brown & a knife inserted in the middle of the pudding comes out clean. Remove from oven and let it cool for 10 mins. Sprinkle powdered sugar and serve warm. Enjoy with some fresh berries & mango dices!

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