Mango Bread Pudding with Chai Spices
Date: Jul. 3rd, 2019 - 1:00 PM
Ingredients
4 cups stale (but not dry) white bread slices, cut into ½-inch cubes
2 large ripe mangoes, peeled and cut into ½-inch cubes (3 cups). How to cut a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.
2 cups fat-free milk
2 eggs, lightly beaten
2 tablespoons light or dark rum, (optional)
½ cup packed dark brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground black peppercorns
⅛ teaspoon salt
Preparation
- Position rack in the center of the oven; preheat to 350F. Coat an 8-inch square baking dish with cooking spray.
- Toss bread cubes and mangoes together in the baking dish.
- Whisk milk, eggs, rum (if using), brown sugar, vanilla, cinnamon, cloves, cardamom, ginger, pepper and salt in a medium bowl. Pour over the bread and mangoes; allow the mixture to soak for about 5 minutes.
- Bake the pudding until it is set and a knife inserted in the center comes out clean, about 1¼ hours. Serve warm for best flavor.
