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[nverland]

Mango Bread Pudding with Chai Spices Raghavan Iyer
Servings: 8 servings, 1/2 cup each

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


1: Position rack in the center of the oven; preheat to 350ºF. Coat an
8-inch square baking dish with cooking spray.

2: Toss bread cubes and mangoes together in the baking dish.

3: 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.

4: 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.


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. 4. Cut the fruit into the
desired shape.