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.
8 servings, 1/2 cup each
Active Time: 20 minutes |
Total Time: 1 hour 35 minutes
4 cups stale (but not dry) white bread slices, cut into 1/2-inch cubes
2 large ripe mangoes, peeled (see Tip) 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 350ºF. 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.
Per serving :
2 g Fat;
0 g Sat;
1 g Mono;
54 mg Cholesterol;
34 g Carbohydrates;
6 g Protein;
2 g Fiber;
180 mg Sodium;
228 mg Potassium
2 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 fruit, 1 other carbohydrate
Tips & Notes
Tip: How to cut a mango:
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.
2. With the seed perpendicular to you, slice
the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.