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mango bread pudding on a plate

Sourdough Bread Pudding with Mango and Pumpkin Seeds

A delicious dessert made with leftover sourdough bread, juicy mangos, and toasted pumpkin seeds. Served with vanilla cream!
5 from 1 vote
Prep Time :15 minutes
Cook Time :45 minutes
Additional Time :30 minutes
Total Time :1 hour 30 minutes
Yield: 8 servings
Author: Amanda Paa



  • 11 ounces (300 grams) sourdough bread, that is a day or two old, cut into 1/2 inch to 1 inch slices*
  • 3 large eggs, room temperature
  • 2 cups whole or 2% milk
  • 1/2 cup heavy cream
  • 1/3 cup + 1 tablespoon cane sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • 1 mango cut into 1/2 inch cubes
  • 1/4 cup raw unshelled pumpkin seeds
  • 3/4 cup vanilla ice cream, melted


  • Grease an 8x8 inch baking pan.
  • Take two slices of bread and cut them in quarters. Make a bottom layer from these pieces, in your pan. Cube the rest of the bread into 1/2 inch to 1 inch pieces and fill the pan evenly.
  • Whisk eggs in a large bowl. Set aside.
  • Add milk, cream, sugar, cinnamon, cardamom, and salt to a medium saucepan. Stir over medium heat, until mixture is steaming. When you see tiny bubbles around the very edges of pan, pull it off the heat. You don't want to get it too hot. Add vanilla once off heat.
  • Whisk this mixture into eggs, in a slow stream, whisking the entire time, until all is added.
  • Pour over bread and lightly smoosh down to submerge all pieces, getting a nice even consistency. Let sit for 30 minutes. Add mango and pumpkin seeds to top of pudding, nestling mango in slightly.
  • Bake at 350 degrees F for 40-45 minutes, until top is golden brown and there is no runny egg mixture left. It can still be a bit wiggly in the middle, but shouldn't see runny custard. Remove from oven and let cool for 30 minutes.
  • Cut into squares. Then melt vanilla ice cream and use it as sauce while serving.


*f you want to make this and only have fresh bread, toast the bread first. Warm your oven to 200 degrees F and bake the cubed bread on a sheet pan, until the cubes are dry to the touch but still pale-colored. Proceed with the recipe as usual
*Bread pudding is best served right away after it’s finished baking. However, leftovers can be kept for up to five days refrigerated and can be reheated in the microwave.