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Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner

Florida Dessert Recipe Bookmark and Share

Mucho Mango Bread Pudding

Dessert-8050
Ingredients
6 slices favorite bread or pound cake, torn into small pieces
2 mangoes, 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
 
Preparation
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.

Yield
8 servings

Nutritional Value Per Serving
Without toppings: Calories 194; Total Fat 7g; Cholesterol 92mg; Sodium 198mg; Total Carbohydrates 28g; Protein 7g. Good source of Vitamin A.

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

Nutritional Value Per Serving
Calories 95; Total Fat 3g; Cholesterol 10mg; Sodium 47mg; Protein 1g; Total Carbohydrates 15g

Look for "Fresh from Florida" ingredients at your grocery store.

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