2 cups Golden Farms Mango Chunks, cut into one-inch pieces (divided)
6 cups day-old challah or brioche bread diced into 1-inch cubes
5 eggs large
1 1/2 cup milk
1/2 cup Half and Half cream
2 teaspoon vanilla
3 Tablespoons maple syrup
1 teaspoon cinnamon
1 Tablespoons grated orange zest
1/4 cup butter, melted
1 Tablespoons granulated sugar
2 kiwi fruit, peeled and sliced crosswise
10 fresh strawberry stems, removed and sliced
icing sugar for dusting optional
Preheat oven to 350 F.
Brush the inside of a 9 x 13 x 2-inch baking dish with one-half of the melted butter.
Whisk the eggs in a large bowl until frothy. Add the milk, cream, maple syrup, vanilla, cinnamon, and orange zest and whisk again until completely combined.
Add the cubes of bread to the bowl of egg and milk and stir just until combined. Let sit for 15 minutes in the refrigerator. While it’s soaking, prepare the fruit.
Spread half the bread on the bottom of the greased baking dish. Distribute and press down lightly on the bread with a fork so the bread completely covers the surface of the baking dish.
Sprinkle one cup of the mango chunks over the surface of the bread.
Top with remaining bread and press down lightly so the surface is even. It will be bumpy. If you’re making it the night before, stop at this stage. Cover the casserole with plastic wrap and store in the fridge overnight.
Brush top with remaining butter. Sprinkle it with granulated sugar.
Bake for 30 – 40 minutes or until firm to the touch and lightly browned. Check after 20 minutes and cover lightly with foil if it’s browning too quickly.
Cool for 5 minutes. Then arrange the remaining mango, sliced kiwi, and strawberries on top, and dust with the confectioner’s sugar if desired.