Ingredients
- 1 loaf challah or brioche, cut into 1-2" cubes
- 4 tbsp butter
- 2 cups milk
- ½ cup heavy cream
- ½ cup sugar
- 4 eggs, whisked
- ¼ cup maple syrup
- 2 tbsp Cointreau
- ½ cup Wild Sol Mango Salsa
Topping:
- 1 cup heavy cream
- ¼ cup sugar
- Pinch of salt
Instructions
- Preheat oven to 350°F. Toast bread cubes on a baking sheet for 3-5 minutes until slightly dry.
- In a saucepan, heat milk, cream, and sugar over medium heat until sugar dissolves. Whisk in butter until melted, then slowly incorporate eggs, maple syrup, Cointreau, and salsa.
- Pour mixture over bread cubes in a large bowl and let soak for 10 minutes.
- Grease a casserole dish with butter, transfer bread mixture, and bake for 35-40 minutes or until set (a knife inserted should come out clean).
- Whip cream, sugar, and salt until stiff peaks form. Serve bread pudding with dollops of whipped cream.
