Microwaved Mango Bread Pudding
Created for the Stoneware 10.5” Oval Dish

The microwave is ideal for making custards. Here’s a good example of a dessert that’s quick to make and a delicious foil for spicy Mexican dishes. Serve the dessert warm, directly from the oval stoneware dish. This serves 4-5.

• 4 tablespoons melted butter
• 3 cups (1/2-inch) cubes of white bread, crusts removed
• 2 oz. (1/4 cup) dried but pliable mango, cut in quarter-sized pieces
• 1/4 cup slivered almonds
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 3 egg yolks
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract

Melt the butter in a glass measure in the microwave. Set aside.

Place bread cubes in the Le Creuset 10.5” oval stoneware baker. Microwave, uncovered, at full power for 2 minutes. Remove the dish from the oven. Spoon half the melted butter over the bread. Add the mango and the almonds. Stir well to coat the cubes and distribute the fruit and nuts.

In a deep bowl whisk together the sugar, cinnamon, egg yolks, heavy cream, vanilla, and the remaining butter. Pour the mixture evenly over the bread and cook, uncovered, at full power for 3 minutes.

Remove from the oven, cover the dish with foil and let it stand for 6 minutes. Serve warm directly from the oval dish. (This is fabulous with a scoop of good vanilla ice cream or whipped cream on the side.)