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.
stale (but not dry) white bread slices, cut into 1/2-inch cubes
large ripe mangoes, peeled (see Tip) and cut into 1/2-inch cubes (3 cups)
light or dark rum, (optional)
packed dark brown sugar
ground black peppercorns
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
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.
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.
4. Cut the fruit into the desired shape.
Calories 164, Total Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 54 mg, Sodium 180 mg, Carbohydrate 34 g, Fiber 2 g, Protein 6 g, Potassium 228 mg. Daily Values: Calcium 11%. Exchanges: Starch 0.5,Fruit 0.5,Other Carbohydrate 1.
Percent Daily Values are based on a 2,000 calorie diet