Mango Chocolate Peanut Butter Bread Pudding

1Preheat the oven to 350°F (180°C).

2In a mixing bowl, combine the diced mango, milkmaid, chopped chocolate (100 g), and peanut butter (½ cup). Mix well to ensure all ingredients are evenly distributed.

3Add the cubed bread slices to the mixture and gently fold until the bread is coated with the mango-chocolate (100 g)-peanut butter (½ cup) mixture.

4Grease a baking dish and spread half of the crushed biscuits (6) evenly at the bottom of the dish.

5Pour half of the bread mixture over the layer of biscuits (6) in the baking dish.

6Repeat the layering process by adding the remaining crushed biscuits (6) followed by the rest of the bread mixture on top.

7Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

8After 30 minutes, remove the foil and bake for an additional 15 minutes or until the top is golden brown and crispy.

9Once baked, remove from the oven and let it cool slightly before serving.

10Serve warm and enjoy the delicious Mango Chocolate (100 g) Peanut Butter (½ cup) Bread Pudding!