We love mangoes! You can use them in both sweet and savory dishes! Try this amazing dessert… the mangoes, along with ginger and cardamom, make for a yummy tropical twist on an old-fashioned favorite. 😊🌴
Mango Bread Pudding
serves 6-8
4 tablespoons salted butter
2 cups whole milk
1/2 cup heavy cream
1/3 cup sugar
2 teaspoons Blue Cattle Truck vanilla extract
2 teaspoons The Store ground cardamom
1 teaspoon The Store ground ginger
3 large eggs
2 large mangoes, pitted, peeled, and cut into 1/2-inch cubes, or two 10-ounce bags
3 fresh mangoes, peeled and diced
6 slices soft bread (such as brioche or sandwich), cut into 1/2-inch cubes (about 6 cups)
whipped cream or vanilla ice cream for serving
Preheat the oven to 350°F. Butter a 9-by-11-inch ceramic baking dish.
In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
Combine the diced mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
Bake for 45 to 50 minutes, until bubbly and brown. Serve warm with whipped cream or vanilla ice cream.