Mango bread puddings

Serves: 8

Time to make: 40 mins , plus 30 mins standing

Hands-on time: 15 mins

Ingredients

spray oil
8 sandwich slices grainy bread
4 teaspoons reduced-fat spread
1 ½ cups frozen or fresh mango pieces, diced
½ teaspoon ground ginger
¼ cup dark chocolate chips
3 eggs
1 ¾ cups coconut milk
3 tablespoons soft brown sugarlight brown cane sugarX
icingfrostingX sugar, to serve

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Instructions

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1 Lightly grease 8 ovenproof dishes of about 200ml capacity. Scrape the bread with spread on one side. Cut each slice into 4 fingers and arrange half the bread, spread side up, in the dishes.

2 Top bread with mango and sprinkle with ginger. Cover with remaining bread. Sprinkle over chocolate chips.

3 Beat eggs and milk together. Pour over bread. Press down lightly with your hands. Sprinkle with sugar. Leave to stand for 30 minutes, or longer.

4 Bake in a preheated oven at 190°C for 20-25 minutes or until lightly risen, golden brown and firm to touch. Sprinkle with icing sugar and serve.

Variations

Make it gluten free: Use gluten-free bread and check ground ginger, chocolate chips and icing sugar are gluten free.

HFG tip

You can leave the puddings to soak for longer, but remove from fridge 30 minutes before baking to allow the dishes to come to room temperature.

Nutrition Info (per serve)

Calories 206 cal

Kilojoules 860 kJ

Protein 6 g

Total fat 7 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 15 g

Dietary fibre 2 g

Sodium 200 mg

Calcium 100 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.