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Mucho Mango Bread Pudding

Mucho Mango Bread Pudding

Yield 8 Servings

6 slices of your favorite bread or pound cake, torn into small pieces
2 Florida mangoes, peeled, seeded and diced into medium-sized pieces
¼ cup natural sugar
3 Florida eggs, lightly beaten
2 cups low-fat milk
1 ½ teaspoons natural vanilla extract
1 ½ teaspoons ground cardamom
2 tablespoons butter


Preheat the oven to 350°. Lightly butter a 9×11-inch glass baking dish.
Toss together the pieces of bread and mango; pour into buttered baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread and mango mixture. Place small dollops of butter on top of the pudding (approximately ¼ stick of butter total.)
Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown. Serve warm with ice cream and fresh, sliced mangoes. Drizzle Rum Sauce over the top.

Rum Sauce for Bread Pudding

Yield 8 Servings

2 tablespoons butter
1 tablespoon cornstarch
½ cup natural Florida sugar
1 cup low-fat milk
3 tablespoons 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.

One Comment leave one →
  1. July 21, 2010 4:32 pm

    excellent receipe

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