Mango Bread Pudding

• 3 cups Day-old Italian Bread, Cubed
• 2 whole Ripe Mangoes, Peeled And Pitted Then Diced
• 2 Tablespoons Butter, Melted
• 3 whole Eggs, Beaten
• 2 cups Milk
• 3/4 cups Granulated Sugar
• 1 teaspoon Gound Cinnamon
• 1 teaspoon Vanilla Extract
• Mango Slices For Toppings

1. Preheat oven to 350 F. Grease an 8-inch square baking pan or 4 ramekins.
2. Place the bread cubes into the bottom of your baking dish(es). Combine the diced mangoes with the bread, and drizzle melted butter over the the bread and mangoes.
3. In a mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla extract. Beat until well mixed. Pour over bread and mangoes then slightly push down on the mixture with a fork until the bread and mangoes are covered and soaking up the egg mixture.
4. Bake in a preheated oven for 45 minutes, or until the top springs back when lightly tapped. Remove from the oven. Cool just a bit after baking, and serve immediately or chill in the fridge for about two hours before serving. Top with mango slices (optional).

dayold italian bread, mangoes, butter, eggs, milk, sugar, cinnamon, vanilla, mango

Taken from tastykitchen.com/recipes/desserts/mango-bread-pudding/ (may not work)