When I attended the EatDrinkRI Festival, I tried a mango bread pudding and knew immediately I had to create a recipe and that it would be a delightful breakfast dish for Mother’s Day.
I used Ataulfo mangos for this recipe. I had never even heard of these puppies but there they were at Whole Foods waiting to be pureed. Ataulfo mangos are sweet, creamy in texture, and do not have stringy fibers so they are great for blending into drinks, sauces or desserts.
They are still in stores until June so keep an eye out for them.
3 Ataulfo or regular mangos
Brioche bread loaf (you can also use challah or french bread)
2 large eggs
1 1/2 cups 1% milk
1 1/2 cups half & half
2 large eggs
1 Tablespoon brown sugar
1 Tablespoon ground cinnamon
1 tsp pure vanilla extract
1. Preheat oven to 375 degrees Fahrenheit.
2. Peel and chop the mangos. Place in a blender with 1 cup of water and puree. You want to yield about 2 cups of puree.
2. Roughly chop the bread into cubes and place into a non-stick casserole dish. In a large bowl, beat eggs and then whisk in the mango puree, milk, half & half, brown sugar, cinnamon, and vanilla.
3. Pour the egg mixture slowly over the bread, press down gently and making sure it gets in between all the pieces of bread. Allow to soak for a minimum of 30 minutes. You can even cover it and store in the refrigerator overnight.
4. Bake 45 minutes, until the top is golden brown. Serve warm.
Watch out, my daughter is attacking!