Mango Coconut Bread Pudding With Rum Sauce |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside. Ingredients:
1/3 cup raisins |
4 tablespoons dark rum, split for soaking raisins and for sauce |
1/2 ounce unsweetened butter |
8 cups diced challah |
1 large mango, peeled cored and diced |
4 large eggs |
2 cups milk |
1/4 cup flaked coconut |
1/2 teaspoon grated ginger |
1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped from pod |
1/2 cup light brown sugar |
1 teaspoon cinnamon |
1 teaspoon grated nutmeg |
3 1/2 ounces unsalted butter |
1 cup brown sugar |
1 cup heavy cream |
1 tablespoon flaked coconut |
mango, slices |
Directions:
1. Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
2. Butter a 9x11 casserole pan with 1/2 ounce butter.
3. Place bread cubes in prepared pan top with raisins.
4. Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
5. Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
6. Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
7. Serve pudding hot with lots of sauce and garnish with sliced mango.
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