Bread Pudding with Rum-Flavored Mangos

2 eggs
1 1/2 cups milk
1/3 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 cups toasted bread cubes, torn into 1/2-inch pieces (see note)
Rum-Flavored Mangos (recipe follows)

Heat oven to 350 degrees F.

Beat eggs in a medium bowl. Stir in milk, sugar, cinnamon and salt. Stir in bread cubes. Pour into well-buttered 1 1/2-quart glass baking dish.

Bake for 50 to 60 minutes or until top of pudding is golden brown and knife inserted into center comes out clean.

To serve, spoon pudding into dessert bowls and top with rum-flavored mangos.

Makes 2 or 3 servings.

NOTE: Toast firm white bread (not sourdough).

Rum-Flavored Mangos:
2 tablespoons unsalted butter
2 champagne mangos, peeled, pitted and sliced (see note)
1/8 teaspoon salt
2 tablespoons brown sugar
1/4 cup golden or dark rum

Melt butter in medium skillet. Add mangos. Cook over medium-high heat for 5 minutes, stirring frequently, or until mangos are tender and glazed with butter. Stir in salt and sugar, and heat until sugar dissolves. Stir in rum. Increase heat to high.

Cook for 1 minute, scraping bottom of skillet and stirring constantly, until sauce thickens slightly and raw rum taste cooks off.

Makes 2 or 3 servings.

NOTE: If desired, substitute 2 medium-large peeled peaches for the mangos.