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1
Preheat oven to 375 F. Line a baking sheet with foil.
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2
Take two cups of the cubed challah and toss with two TBS melted butter, 1 TBS sugar and a pinch of ground cinnamon. Spread onto the foil lined baking sheet and toast in the oven until just turning golden, stirring halfway through - 10 to 15 minutes max. You don't want these too crunchy and toasted because they will burn on top of the bread pudding while it bakes. When they are done, set aside to cool, then put in an airtight container.
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3
Put the remaining bread cubes in a large bowl and set aside. In a mixing bowl, whisk the remaining cup of sugar, the maple syrup and the eggs until beginning to turn pale yellow and fluffy - about three minutes.
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4
Add the cream, milk, remaining teaspoon of cinnamon, ground ginger and salt to the egg mixture. Whisk to combine.
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5
Pour the egg mixture over the bread cubes and stir to thoroughly coat. Add the diced mango and its juices. Stir to combine. Pour into a lightly greased 13x9 baking dish. Cover and place in fridge to chill overnight.
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6
Once the mixture has chilled overnight, remove from the fridge and uncover while you wait for the oven to preheat to 325 F.
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7
Sprinkle the cinnamon sugar croutons over the top of the bread pudding and push them down into the pudding so they are nestled snugly and partially covered by the pudding - you dont want them to burn while baking.
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8
Bake until the center is set and not runny - approximately 70 minutes to an hour and 25 minutes. Remove from oven and let cool 20 minutes before serving.
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9
Serve drizzled with raspberry sauce. Note: here, I serve this with a tart raspberry sauce (recipe below). It is also lovely with a tart sorbet, like grapefruit or blood orange. The pudding itself is sweet and warm and gooey, it is really complimented by a sauce or topping that is cool and tart.
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10
In a saucepan over medium heat, combine the raspberries and the sugar. Bring to a simmer. Simmer for five minutes while smashing the raspberries with the back of a wooden spoon.
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11
Set a fine mesh sieve over a bowl and pour the raspberry mixture into the sieve. Continuously spread and press the mixture back and forth in the sieve in order to extract as much sauce as possible.
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12
Discard the seeds and any remaining pulp. Stir the lemon juice into the raspberry sauce. Cover and chill in the fridge until needed.
