- Double Bonus
There is nothing as comforting as a bowl brimming with warm bread pudding. Add mangoes and spices inspired by the world's love affair with Indian chai (tea), and you will make every excuse in the book to indulge in this soothing, after-dinner treat.
- Cooking spray, for the baking dish
- 4 cups stale (but not dry) white bread slices, cut into 1/2-inch cubes
- 2 large ripe mangoes, peeled and cut into 1/2-inch cubes (3 cups)
- 2 cups fat-free milk
- 2 eggs, lightly beaten
- 2 tablespoons light or dark rum (optional)
- 1/2 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black peppercorns
- 1/8 teaspoon salt
Position rack in the center of the oven; preheat to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
Toss bread cubes and mangoes together in the baking dish.
Whisk milk, eggs, rum (if using), brown sugar, vanilla, cinnamon, cloves, cardamom, ginger, pepper and salt in a medium bowl. Pour over the bread and mangoes; allow the mixture to soak for about 5 minutes.
Bake the pudding until it is set and a knife inserted in the center comes out clean, about 1 1/4 hours. Serve warm for best flavor.
Tip: <br>How to cut a mango: <br />1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. <br />2. With the seed perpendicular to you, slice <br />the fruit from both sides of the seed, yielding two large pieces. <br />3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. <br />4. Cut the fruit into the desired shape.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
164 calories; 2g total fat; 0g total saturated fat; 54mg cholesterol; 180mg sodium; 34g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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