2 cups Florida mango, diced small
⅓ cup Florida orange blossom honey
½ cup Florida peanuts
5-6 cups of bread or pound cake, cut into ½-inch cubes
3 eggs, beaten
2 cups whole milk
½ cup heavy cream
1 teaspoon pure vanilla extract
2 teaspoons cinnamon
5 tablespoons butter
Caramel sauce (your favorite, optional)
Pinch of sea salt
Preheat oven to 350 degrees and spray a 9-inch x 11-inch casserole dish with nonstick cooking spray. Combine diced mango and bread (or cake) and pour into casserole dish.
Combine milk, heavy cream and honey in a small sauce pot. Heat over low just until combined. Remove and allow to cool slightly, then whisk in eggs. Add salt, vanilla and cinnamon and mix. Pour over bread and mango mixture. Place small pats of butter on top of bread pudding and bake for 40 to 45 minutes or until golden brown. Remove from oven and allow to cool slightly. Serve with crushed peanuts and caramel sauce.
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