MANGO AND RAISIN BREAD PUDDING
This is the MANGO season! All my friends with mango trees in the Keys are giving me some, (Thanks Mary!). So what better way to use some than Mango and Raisin Bread Pudding. It’s so delicious and you can serve it a lot of different ways with a lot of different toppings. I was in a hurry, so I used real maple syrup as my addition and sprinkled it with powder sugar! My husband is a happy man!!
- 1 loaf egg raisin bread (I buy it at Publix)
- 3 mangoes, peeled, seeded and diced into small pieces
- 1/2 C sugar
- 3 eggs, lightly beaten
- 2 1/4 C low fat milk
- 1/2 tsp. vanilla
- 1 tsp. ground cardamom
- 1 tsp. ground cinnamon
- 2 T butter
Preheat the oven to 350 degrees. Lightly butter a 9×11 or 10×10 square glass baking dish, set aside. Cut the loaf of raisin bread in small, bite size pieces and place in a large bowl. Peel and cut* the mangos into small bite size pieces and add to the bread bowl.
In a separate bowl, mix the eggs, milk, sugar, vanilla, cardamom, and cinnamon. Use a small whisk to blend. Add the liquid mixture to the bread and mangos and toss to blend and absorb.
Pour the entire mixture into the buttered, prepared pan and spread out evenly. Dot the top of the pudding with small pieces of the butter. Bake uncovered for 45 minutes until slightly puffed and golden brown. Best served warm. Serves 8
Options: Serve with vanilla or rum-raisin ice cream with or without fresh slices of mango. Drizzle Rum Sauce over the top, or place Rum Sauce on dessert plate, then top the Rum Sauce with a piece of bread pudding. A dollop of whip cream can be added for extra pizzazz! A sprinkle of power sugar tops it off too!!
*Note: My way of peeling and cutting a mango is to wash the mango, cut the ends of both tips, as far as you can go without cutting the seed. Make a note of which way the seed is lying. Stand the mango up and cut the peel off in strips. Then find where the seed is and cut a big chunk on each side of the seed. Then go back and cut the other two sides. Then you can cut it in strips and bite size pieces.
Bonus: Rum Sauce for Bread Pudding
- 2 T butter
- 1 T cornstarch
- 1/2 C sugar
- 1 C low fat milk
- 3 T Malibu Rum (can use reg. rum)
Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch; stir into the melted butter. Slowly pour in milk, stirring frequently until the mixture begins to lightly boil. Continue cooking until thick, stirring constantly. Remove from heat and stir in rum. Serve warm.
Note: All of this can be made the day before and refrigerated overnight. An hour or so before you want to serve it, place the pudding, covered in foil, in a warm oven (180-200) degrees and let warm slowly. You can serve at room temperature or cold, but it’s better warm. Warm the Rum Sauce on the stove or microwave.
Also note: In a pinch you can substitute Rum Sauce with good maple syrup!