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May 21, 2011

Cool wet weather? Mango bread pudding

It's taken me a few days to get this recipe typed and ready to go. I sure hope you all have survived the wait and are ready for a taste of summer? Without further a do here is the recipe.

Quantina's Mango Bread Pudding with Coconut (c)
1 loaf (4-5 cups) old cinnamon bread (no raisins) cubed
4 slices of day old white bread2 cups milk
1 1/4 cup evaporated milk
1 tbsp vanilla extract
1 - 14 oz can condensed milk
1/4 cup dried coconut flakes (unsweetened)
5 large eggs
1 cup sugar
2 ripe mango's diced

1. Scald 2 cups milk & evaporated milk
2. Add one can condensed milk & vanilla
3. Whisk 4 large eggs & 1 cup sugar until all sugar is dissolved 
4. Slowly combine 1/4 cup of milk to the eggs continuing to stir as to temper them
5. Add egg mixture to the rest of milk (stirring so you don't get scrambled eggs)
6. Add Mango & Bread
7. Let mixture sit at least 1 hour in the refrigerator
8. Pour pudding into well buttered baking dish 
9. Bake in a 350 degree oven for 1 1/2 hours or until custard sets up and pudding rises.
10. Serve warm with vanilla ice cream & buttered caramel sauce

Yields 6 -8 servings

NOTE: this recipe is even better the next day, try adding white peaches with the mango for another notch of yum!

Buttered Caramel Sauce

1 cup brown sugar
1 cup milk
3 T. butter

1. Melt butter on medium heat
2. add brown sugar and stir until dissolved
3. Add milk and stir until well combined
4. reduce heat and when a syrupy consistency take off of the burner
5. drizzle over ice cream and bread pudding to enjoy!