Mango Bread Pudding

I made this for my family/cousins who were over for dinner. It was really pretty easy, and as my cousin Camilla said "Avery, this is officially totally delicious." =) The recipe is from Anna Getty's Easy Green Organic, with a few variations.

Preheat the beast of an oven to 350. I love my Viking, by the way. It is the most wonderful thing. EVER. And butter 10 ramekins.

In a saucepan, combine 4 TBS butter, 2 cups whole milk, 1/2 cup heavy cream, 1/3 cup sugar, 2 tsp vanilla, 1 tsp cardamom, and 1 tsp ginger. Cook all this over low heat until the milk is hot and the butter is melted. Then turn it off and let it cool a bit while you work on the rest of the prep.

Cut up 2 large mangoes (the Co-op currently has huge, delicious ones on sale, which I was quite excited to discover!) into 1/2 inch cubes, and 6-8 slices of country bread (I used Country White from the Co-op), into 1/2 inch cubes (about 6 cups total). Combine the bread and the mangoes in a big bowl and mix it all up.

Whisk 3 eggs in a small bowl. Then, whisk the eggs into the warm milk. Pour all of this over the bread and mangoes, and mix it well. Let it sit for 3-5 minutes.

Spoon the mixture evenly into 10 buttered ramekins, and stick em in the oven for 20-30 minutes, or until the tops are golden brown and not squishy when you press on them. Don't worry about them being taller than the ramekin sides, they'll deflate a little as they cool.

Once their not piping hot anymore, serve them with a scoop of vanilla ice cream atop each. And don't you dare use anything but Lochmead icecream, it's simply not worth it. Enjoy! =)