Sourdough Bread Pudding With Mango And Pumpkin Seeds Recipes

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SOURDOUGH BREAD PUDDING WITH MANGO AND PUMPKIN SEEDS



Sourdough Bread Pudding with Mango and Pumpkin Seeds image

A delicious dessert made with leftover sourdough bread, juicy mangos, and toasted pumpkin seeds. Served with vanilla cream!

Provided by Amanda Paa

Categories     Sourdough

Time 1h30m

Number Of Ingredients 12

11 ounces (300 grams) sourdough bread, that is a day or two old, cut into 1/2 inch to 1 inch slices*
3 large eggs, (room temperature)
2 cups whole or 2% milk
1/2 cup heavy cream
1/3 cup + 1 tablespoon cane sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 teaspoon sea salt
2 teaspoons pure vanilla extract
1 mango (cut into 1/2 inch cubes)
1/4 cup raw unshelled pumpkin seeds
3/4 cup vanilla ice cream, (melted)

Steps:

  • Grease an 8x8 inch baking pan.
  • Take two slices of bread and cut them in quarters. Make a bottom layer from these pieces, in your pan. Cube the rest of the bread into 1/2 inch to 1 inch pieces and fill the pan evenly.
  • Whisk eggs in a large bowl. Set aside.
  • Add milk, cream, sugar, cinnamon, cardamom, and salt to a medium saucepan. Stir over medium heat, until mixture is steaming. When you see tiny bubbles around the very edges of pan, pull it off the heat. You don't want to get it too hot. Add vanilla once off heat.
  • Whisk this mixture into eggs, in a slow stream, whisking the entire time, until all is added.
  • Pour over bread and lightly smoosh down to submerge all pieces, getting a nice even consistency. Let sit for 30 minutes. Add mango and pumpkin seeds to top of pudding, nestling mango in slightly.
  • Bake at 350 degrees F for 40-45 minutes, until top is golden brown and there is no runny egg mixture left. It can still be a bit wiggly in the middle, but shouldn't see runny custard. Remove from oven and let cool for 30 minutes.
  • Cut into squares. Then melt vanilla ice cream and use it as sauce while serving.

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