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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mango Bread Pudding Recipe

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This recipe for Mango Bread Pudding is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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