Friday, April 6, 2012
Mango Coconut Bread Pudding
FOR BREAD PUDDING:
3 whole Eggs
3 Tablespoons Butter, Melted
2 Tablespoons Vanilla
1/2 teaspoon of cinnamon
1 cup Coconut Milk
2 cups Half-'n-half, or Milk
2 cups Raw or "Turbinado" Sugar
2 cups Fresh Mango, Diced
1 pound Sourdough Bread, 1" Cubed
FOR RUM SAUCE
½ cup Butter
1 cup Brown Sugar
1 teaspoon Vanilla
1 whole Egg
3 Tablespoons Rum, or To Taste
Preheat oven to 325° degrees F.
In a large bowl beat 3 eggs, add 3 tablespoons melted butter, 2 tablespoons vanilla, 1 cup of coconut milk, and 2 cups half and half, or milk. Slowly add 2 cups raw sugar, mixing until it is all dissolved. Add diced mango and bread cubes, mixing well. Cover and refrigerate about an hour so the bread can soak up the custard mixture. Grease a 9x13x2" baking disk with butter or margarine. Pour in the bread mixture and bake uncovered for 50 to 60 minutes, or until a knife inserted in center comes out clean.
For rum sauce:
In a small saucepan, cream the butter with the brown sugar. Add vanilla, stir in the egg, then add the rum. Stir constantly over low heat for about 5 minutes until the sauce thickens. An immersion blender works well for this step. Serve warm over individual servings of pudding.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-b...
We have a nice harvest of lemons this year, so it was time to make Lemon Curd! I removed the zest and juiced one of our softball-sized lemon...