Mango Bread Pudding And Sauce |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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this is a recipe that I have not tried but i loved the idea of using either bread or pound cake...I would love to see if I can make this Gluten Free.... the recipe is from the Florida Fruit Council Recipes.... Ingredients:
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 |
rum sauce |
2 tablespoons butter |
1 tablespoon cornstarch |
1/2 cup sugar |
1 cup low fat milk |
3 tablespoons rum |
Directions:
1. Preheat the oven to 350 degrees F.
2. Lightly butter a 9x11-inch glass baking dish.
3. Toss together the pieces of bread and mango;
4. 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.
5. ++++++++++++++++++++++++++++++++++++
6. rum sauce
7. 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.
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