How To Make Mamey Sapote Bread Pudding

My husband brought a strange kind of fruit home one day and decided to make this bread pudding. Mamey sapote is a “meaty” fruit with brown skin, orange flesh and large black pit. It is a tropical fruit grown in South America, the Bahamas and Florida. 

It is moderately sweet, but doesn't taste good until it's ripe. You can substitute it with papaya or sweet potato. However, mamey sapote is very high in fiber, vitamin B 6, C, potassium and a good source of protein and iron. It can help reduce the risk of colon cancer and increases immune function. If you make this pudding, you will be pleased with its unique and delicate flavor unlike anything else.

¾ cup mamey sapote pulp

2 croissants, cut into cubes

1 cup half and half

1 cup heavy cream

1 T vanilla extract

3 eggs

½ cup raw sugar

pinch of salt

Preheat the oven to 350 *F. Cut the croissants into cubes. If you are using different bread, cut the crust off. Arrange on a baking sheet and toast until golden brown, about 8 minutes. Set aside.

Heat the half and half, heavy cream and salt in a saucepan over medium heat, stirring occasionally. When the cream reaches a fast simmer (not boil), turn off the heat and let it cool. In a large bowl whisk the eggs, vanilla extract and sugar until light. Gradually add the hot cream mixture. Add the pulp from the fruit and whisk until smooth.

You can use the blender or do it by hand, just make sure, there are no lumps in the batter. Add the bread cubes, toss well and let soak until fully absorbed. Fold the mixture into lightly greased baking pans or ramekins. Arrange the pans of pudding in a water bath and cover.

Cook for about 30 minutes, remove the cover and cook until brown, maybe another 2-3 minutes. Serve warm or chilled. I got this much out of the recipe and it was plenty for all 4 of us.

Yes, I admit, some of the croissant cubes got burned! :)

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