Continuing with our monthly theme of culinary delights, here is a recipe from a dear friend of Sodha Travel, Chandrika Nimmagadda. Chandrika was the owner of the original Curry Leaf in Portland, Oregon and is known throughout the community as a maestro of Indian cuisine. She generously offered to share this recipe for Mango Bread Pudding. (On a personal note, it is one of my favorites.) Enjoy!
Mango Bread Pudding
- 6 slices day-old bread
- 1/2 cup dry craisins
- 4 eggs, beaten
- 2 cups milk
- 2 tsp butter, melted
- 3/4 cup white sugar
- 1/4 cup chopped almonds
- 1 teaspoon ground cardamom
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tappeed.
For the Mango Sauce :
Mango Pulp - 1/2 cup
Heavy Cream - 2 Tablespoons
Milk - 1/2 Cup
Sugar to taste
Blend all of these together with a spoon.
Once the pudding is cooled down, cut into servings, pour two tablespoons of the sauce over the slices. Can be served with fresh strawberries or fresh mango slices.