Mango Pudding

  1. Pre-heat oven to 350F or 175C. Grease one 8x8x2″ aluminum foil pan (bottom and sides) with softened Magnolia Gold Butter.
  2. Prepare 12 pieces Honey Sweet Bread or 12 pieces Tasty Bread. Arrange 4 pieces on prepared pan, overlapping slightly. Top with mango slices, 1/3 of custard filling. Repeat two more times. Bake 45 minutes. Note: If oven is unavailable cover tightly with foil and steam 45 minutes.
  3. Top with 1/4 cup white (granulated) sugar. Blow torch to brown. Serve with ice cream or whipped cream if desired.
  4. Filling: 3 ripe mangoes, peel and slice thinly lengthwise.
  5. Custard: Mix in a pipex bowl with a wire whisk: 1/2 cup melted Magnolia Gold Butter; 1/2 cup granulated sugar;1 cup eggs (4 eggs); 2 1/2 cup Magnolia Fresh Milk; 1 teaspoon cinnamon.

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