From: Co-owner Michele Salgado, Spanish River Grill, New Smyrna Beach, FL.
Yield: 6-8 servings.
1 loaf (4-5 cups) stale bread cut into 1" cubes
2 cups milk
1 1/4 cups heavy cream
1 whole vanilla bean
14 oz. can of condensed milk
12 oz. good-quality white chocolate bar
4 large eggs
1 cup sugar
1 Tbsp. cinnamon
2 ripe mangos
as needed, granulated sugar
Scald 2 cups milk and 1 cup heavy cream with whole vanilla bean. Add one can of condensed milk and 12 oz. cubed goodquality white chocolate. Stir mixture off-heat until chocolate and condensed milk are incorporated. Soak bread in milk mixture for at least 1 hour. Whisk 4 large eggs and 1 cup sugar until all the sugar is dissolved; add this mixture to the bread and milk mixture. Add 1 Tbsp. cinnamon. Cut 2 ripe mangos into small cubes and add to bread mixture. Pour pudding into well-buttered baking dish. Pour the remaining 1/4 cup heavy cream over the top and sprinkle with granulated sugar. Bake in a water bath in a 375°F oven for 11/2 to 2 hours, until pudding rises and custard is set. Serve warm with vanilla ice cream and bourbon caramel sauce.
BOURBON CARAMEL SAUCE:
2 cups sugar
1/2 cup water
1 cup heavy cream
3 Tbsp. bourbon
1 Tbsp. vanilla
Combine the sugar and water in a heavy bottom saucepan. Cook over medium-high heat until sugar is deep amber in color. Remove from heat and carefully add the cream, stirring until well-combined. Add the bourbon and vanilla. Cool before using.