Mango Chocolate Bread Pudding Ingredients: 1 loaf (4-5 cups) stale bread cut into 1 inch cubes 2 cups milk 1 1/4 cup heavy cream 1 whole vanilla bean 14 oz can condensed milk 12 oz good quality white chocolate bar 4 large eggs 1 cup sugar 1 T. cinnamon 2 ripe mangos Granulated sugar
Method: 1. Scald 2 cups milk & 1 cup of the heavy cream with whole vanilla bean 2. Add one can condensed milk & 12 oz cubed good quality white chocolate 3. Stir mixture off heat until chocolate and condensed milk are melted 4. Soak bread in milk mixture at least 1 hour 5. Whisk 4 large eggs & 1 cup sugar until all sugar is dissolved & add to bread & milk mixture 6. Add 1 T. cinnamon 7. Cut 2 ripe mangos into small cubes & add to bread mixture 8. Pour pudding into well buttered baking dish 9. Pour the remaining ¼ cup heavy cream over top & sprinkle with granulated sugar 10. Bake in a water bath in 375 degree oven for 1 ½ - 2 hours until pudding rises & custard is set 11. Serve warm with vanilla ice cream & caramel bourbon sauce
Yields 6 -8 servings
Bourbon Caramel Sauce Ingredients: 2 cup sugar ½ cup water 1 cup heavy cream 3 T. bourbon 1 T. vanilla
Method: 1. Combine the sugar and water in a heavy bottom sauce pan. Cook over med-high heat until sugar is deep amber in color. 2. Remove from heat and carefully add the cream, stirring until well combined. 3. Add the bourbon and vanilla. 4. Cool before using.
Spanish River Grill
