Mucho Mango Bread Pudding

Pudding    

6 slices bread or pound cake, torn into small pieces
2 mangos, peeled, seeded and diced into medium-sized pieces
1/4 cup natural sugar
3 eggs, lightly beaten
2 cups low-fat milk
1 1/2 teaspoons natural vanilla extract
1 1/2 teaspoons ground cardamom
2 tablespoons butter
1/4 cup natural sugar
 

Rum Sauce

2 tablespoons butter
1 tablespoon cornstarch
1/2 cup natural sugar
1 cup low-fat milk
3 tablespoons rum
 

Preparation


Pudding: Preheat the oven to 350 degrees F. Lightly butter a 9x11-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 1/4 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: 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.

Yield
8 servings

Photo and recipe courtesy of the Florida Department of Agriculture