Capirotada de Mango con Salsa de Tamarindo

Name: Capirotada de Mango con Salsa de Tamarindo
Yield: serves 10 to 12
Ingredients: 1 (1-pound) mango and 1 (1/2-pound) mango (ripe but a bit firm); 1 brioche or challah bread; 1/2 cup brandy, dark rum, or tequila; 1/3 cup dried cherries; 1/3 cup black raisins; 4 cups half-and-half; 1 1/4 cups plus 2 tablespoons sugar; 1 (3-inch) piece canela; Pinch of salt; 9 eggs; 1/2 teaspoon pure vanilla extract; 1/2 cup tamarind pulp with seeds; 1 1/2 cups water; 1/2 cup honey; 3 tablespoons dark brown sugar; Pinch of salt

December 14, 2011

I used the idea of the delicious brittle caramel topping that defines a crème brûlée on this bread pudding simply because I love it! You will need a propane or butane torch to caramelize the sugar that will top the delicious layers of toasted buttery bread with fresh mango held together by a fragrant custard. The sweet and sour flavors of the sauce go wonderfully with the richness of the custard and heighten the freshness of the sweet yellow fruit.

Recipe notes

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