Tasty Tuesday – Mango Bread Pudding

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twelfth  participating post!

Yesterday, when many of you commented on how delicious the mango in JJ’s mouth looked, we let you know a few things Mom planned on making.  If we constructed a poll, bread pudding would have been the top vote getter.

See those mango cubes? JJ and I received 1 from each mango used – Quality control!

As Mom’s Kitchen K9s, we dedicate ourselves to protecting the ingredients, performing QC (quality control) and evaluating the finished product.  Yesterday, Mom made her annual mango ketchup for gift giving and mango bread pudding with chai spices.  Since the family that shared their gorgeous orbs practice a vegetarian lifestyle, Mom substituted almond milk for the cow’s milk in the recipe.  We think (and hope) they eat eggs; we left that part alone.

Mom will post a more thorough selection of pictures on her Kitchen Counselor FB.  Here’s the recipe with some pictures to whet (vocab builder) your appetite.

Mango Bread Pudding with Chai Spices
*We doubled recipe and used a 9 x 13 nonstick baking pan.

Ingredients

  • 4 cups stale (but not dry) white bread slices, cut into 1/2-inch cubes
  • 2 large ripe mangoes, peeled and cut into 1/2-inch cubes (3 cups)
  • 2 cups fat-free milk (we used almond milk)
  • 2 eggs, lightly beaten
  • 2 tablespoons light or dark rum, (optional) (we used frangelico)
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black peppercorns (we used multicolored)
  • 1/8 teaspoon salt

Preparation
1. Position rack in the center of the oven; preheat to 350ºF. Coat an 8-inch square baking dish with cooking spray.
2. Toss bread cubes and mangoes together in the baking dish.
3. 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.
4. Bake the pudding until it is set and a knife inserted in the center comes out clean, about 1 1/4 hours. Serve warm for best flavor.

Have a great mango bread pudding day.

P.S. To stay authentic, Mom gave us tidbits of the finished product, usually she would not, so THANKS BLOGOSPHERE!