Here is a great mango dessert. I love bread puddings and this one has a wonderful flavor combination with the mango and white chocolate. The bourbon caramel sauce really puts it over the top.
Created by Executive Chef Henry Salgado of the Spanish River Grill (New Smyrna Beach, Florida).
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Ingredients:
- * * * * For the Bread Pudding * * * *
- 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
- * * * * For the Caramel Sauce * * * *
- 2 cup sugar
- 1/2 cup water
- 1 cup heavy cream
- 3 T. bourbon
- 1 T. vanilla
Preparation:
Make the mango white chocolate bread pudding:
- Scald 2 cups milk & 1 cup of the heavy cream with whole vanilla bean
- Add one can condensed milk & 12 oz cubed good quality white chocolate
- Stir mixture off heat until chocolate and condensed milk are melted
- Soak bread in milk mixture at least 1 hour
- Whisk 4 large eggs & 1 cup sugar until all sugar is dissolved & add to bread & milk mixture
- Add 1 T. cinnamon
- Cut 2 ripe mangoes into small cubes & add to bread mixture
- Pour pudding into well buttered baking dish
- Pour the remaining 1/4cup heavy cream over top & sprinkle with granulated sugar
- Bake in a water bath in 375° F oven for 1 1/2 - 2 hours until pudding rises & custard is set
- Serve warm with vanilla ice cream & caramel bourbon sauce.
Make the caramel bourbon sauce:
- Combine the sugar and water in a heavy bottom sauce pan. Cook over med-high heat until sugar is deep amber in color.
- Remove from heat and carefully add the cream, stirring until well combined.
- Add the bourbon and vanilla.
- Cool before using.
Yields 6 -8 servings.
