Mango Orange Bread Pudding Food

MANGO CARDAMOM BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
• Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
• Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

MANGO BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
• 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
• 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
• 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
• 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours., In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

MANGO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans.
• Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
• Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl. Fold mango, coconut, and walnuts into the egg mixture; pour resulting mixture into the well in the center of the flour and mix well. Pour batter into prepared loaf pans and let sit at room temperature for 20 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MANGO BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
• 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
• 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
• 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
• 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

CHOCOLATE-ORANGE BREAD PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
• Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes.
• For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes.
• Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.

BREAD PUDDING WITH ORANGE SAUCE

Steps:

• heat oven to 350.
• place bread cubes an rasins in butter 9 in bakkingpan.
• mix toger eggs, condensed milk, water, butter, orange rinds, vanilla, cinnamon and salt.
• pour over bread evenly, bake 40 minutes.
• put orange sauce in saucepan.
• combine orange juice, sugar and corn starch.
• over medium heat cook and stir until thickened and bubbly.
• serve with warm bread pudding.

ORANGE BREAD PUDDING

Steps:

• Sift the flour and baking powder and mix well.
• In a seperate bowl, mix the butter and sugar and beat till light.
• Add the beaten eggs and mix until well blended.
• Next add the fruit, bread crumbs and orange rind.
• Fold in the flour and orange juice alternately.
• In a pudding mould, Layer the bottom with maple syrup.
• Sprinkle the almond slivers on it.
• Pour the mixed pudding batter into the mold over the syrup it.
• Put a lid on the mold and put it in a rice cooker.
• Pour water in the cooker upto half the mould height.
• Switch the cooker into cooking and let it cook for 1 hours.
• After 1 hr remove the mould from the cooker and let it cool for 5 minutes.
• Invert the mould into a plate and cut into slices.
• Serve warm with custard.

MANGO ORANGE BREAD PUDDING

Steps:

• Heat oven to 350'F. Place bread cubes, mango and raisins in buttered, 9 inch baking pan.
• Mix together eggs, sweetened condensed milk, 2 1/2 cups hot water, butter, orange rind, vanilla, cinnamon and salt.
• Pour evenly over bread, moistening completely. Bake 40 minutes or until knife inserted in center comes out clean.
• For sauce; over medium heat, cook and stir orange juice, mango puree, sugar and cornstarch until thickened and bubbly. Serve over warm bread pudding.