Fig, mango & raspberry bread and butter pudding

Submitted by joanne ryan

Fig, mango & raspberry bread and butter pudding

No ratings yet
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 315gms sliced bread
  • 1/2 cup of fig jam
  • 1 tin of mango slices
  • 2 cups of frozen raspberries
  • 21/2 cups of milk
  • 21/2 cups of cream
  • 1 cup of castor sugar
  • 1 teaspoon of vanilla extract
  • 6 eggs
  • 1/2 cup of shredded coconut


  • Spread bread with jam and a little butter. Cut bread to shape.
  • Diced mango slices.
  • Layer bread and with each layer add mango and raspberries and repeat till all bread is gone.
  • Sprinkle coconut on top of last layer.
  • Combine milk,cream,vanilla and caster sugar in jug. Whisk the eggs and combine with milk cream vanilla and sugar. Whisk well.
  • Pour onto bread. Allow to sit for 5 minutes.
  • Add a few mangos pieces and raspberries to the top of bread and custard mixture.
  • Cook on low for 4 hours. When cooked. Remove bowl and allow to stand for 5 minutes before serving

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top