"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mango Bread Pudding Recipe

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This recipe for Mango Bread Pudding, by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jason Tablit
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Bread Pudding:
1 cup sugar
1 cup heavy cream
1 cup milk
6 eggs beaten
1 cup puree mango
1 teaspoon vanilla
a couple handfuls of raisins
1 1/2 loaves King's Hawaiian Bread (round)
OR 2 loaves if you prefer a more dense pudding

Mango Sauce:
3/4 cup mango puree
3/4 cup sugar
1/2 stick butter
1/2 cup Malibu Coconut Rum





Directions:
Directions:
Bread Pudding

In a large bowl mix sugar, milk, heavy cream, mango puree, raisins and vanilla. Cube Hawaiian bread into 2-inch squares, add the bread to the mixture and give a slight mix, batter should have the consistency of lumpy pancake batter. Pour mixture into a ungreased loaf pan and steam for 1 1/2 hours. Mixture will yield 2 loaves.

Mango Sauce:
In a small skillet or sauce pan, over medium high heat, melt the sugar to a golden brown. Then add the pureed mangos. It might clump a little but don't worry. Add about half of the butter and continue to slowly stir. Away from the heat, add in the Rum and continue to boil.If it looks a little thick add just another splash of rum. keep stirring until the consistency is even and clump free. Stir in the remaining butter and drop the temp. to a simmer .

Try plating it using a couple of ice cream size scoops of bread pudding, drizzling the mango coconut rum sauce over the top, and finishing it with whip cream.

Personal Notes:
Personal Notes:
While this calls for steaming for 1 1/2 hours it can also be baked at 350 degrees for about one hour.

 

 

 

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