5.0
Owner's of the Cuisinart Blender BFP-10CH gave it a score of 5.0 out of 5. Here's how the scores stacked up:
17
DESSERTS
Mango Bread Pudding
Bread pudding can be mixed and assembled ahead, then baked for a
warm dessert while dinner is being served. Serve with Quick Raspberry
Sauce (page 13) and top with sweetened softly whipped cream, or ice
cream – vanilla, ginger or coconut.
Makes 12 servings
3 tablespoons unsalted butter, melted, divided
1 mango (about 1 pound), firm but ripe
6 cups firm bread cubes
6 large eggs
1 can (12-ounce) lowfat evaporated milk
(not reconstituted)
½ cup packed brown sugar
1 teaspoon pure vanilla extract
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¾ cup heavy cream
Butter a 2-quart baking dish (9 x 9 x 2-inch square or equivalent)
with 1 tablespoon of the butter and place in a larger baking/
roasting pan. Place the bread cubes in a large bowl.
Place the eggs, evaporated milk, brown sugar, vanilla, spices, and
heavy cream in the blender jar with the remaining melted butter.
Blend on Stir until smooth and homogenous, about 25 seconds.
Pour the liquid mixture over the bread cubes, stir to combine. Let
stand for 45 minutes at room temperature, or cover and refrigerate
for up to 12 hours (if refrigerated, let come to room temperature for
30 minutes before baking).
Preheat oven to 325°F.
Cut the stem end of the mango flat. Feel with the tip of a small,
sharp knife where the seed is, and cut off 2 slices lengthwise,
down each side of the mango as close to the seed as possible.
Peel and cut in half lengthwise. Insert the slicing disc into the food
processor work bowl. Arrange the mango pieces upright with the
flat side down – use light pressure to slice. Add the mango slices
to the bread cube mixture. (If desired, reserve some to arrange
decoratively on top of the bread pudding before baking.) Pour into
prepared baking dish. Arrange rack in center of oven.
Place the baking pans in the preheated oven. Carefully add enough
hot water to the larger pan to come up the sides of the smaller pan
by 1 inch. Bake for 75 to 85 minutes, until slightly puffed and
custard is set. Remove from oven and place on a rack. Let rest for
20 to 30 minutes before serving.
Nutritional information per serving:
Calories 294 (26% from fat) • carb. 48g • pro. 7g • fat 9g • sat. fat 4g
• chol. 128mg • sod. 156mg • calc. 125mg • fiber 1g
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