Mango Bread Pudding with Chai

7 Jul
Ingredients
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
Directions
1. Position rack in the center of the oven; preheat to 350 degrees F. 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.
Tips:
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.
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