- 11 oz 1-2 day old sourdough bread cut in 1/2" to 1" 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 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 tsp sea salt
- 2 tsp 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
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.
Recipe submitted by Amanda Pa, Heartbeet Kitchen.