This came together easily. We had some stale-ish brioche hot dog buns and some cut-up mango from a variety that was, well, just OK, and a little fibrous, better for cooking than eating out of hand. Just add rum and you’ve got tropical comfort food.
Ingredients
- About 3/4 lb stale brioche or challah, torn into pieces
- 1 1/2 cups whipping cream
- 1 1/2 cups milk
- 1/2 cup light brown sugar
- 3/4 teaspoon salt
- 3 tablespoons dark rum, plus more to brush on top, if you want
- 2 eggs
- 2 egg yolks
- 1 1/2 cups ripe mango, roughly cut into 1/2-inch cubes
- 1 tablespoon butter
- Vanilla ice cream (optional)
About this recipe
Makes two 9x5 loaves
Instructions
Preheat oven to 300 degrees. Place bread in a shallow pan and bake for about 25-30 minutes, tossing once or twice so it dries out evenly. Remove from oven and set aside to cool, and increase oven temperature to 350 degrees. Generously butter loaf pans.
Combine cream, milk, brown sugar, salt, rum, eggs and yolks and whisk till well combined. Fill loaf pans halfway with bread and add half of the mango. Add more bread and mango until both pans are full. Pour custard mixture over bread and let stand for 15 minutes. Bake for about 40-45 minutes. Brush with additional rum, if desired. Cool on rack. Serve warm with vanilla ice cream.
