Ingredients for - Coconut Mango Bread Pudding with Rum Sauce
2.
1 can (13.66 ounces) coconut milk
4.
1 teaspoon rum extract
7.
4 cups torn French bread
8.
1/3 cup chopped dried mangoes
9.
1/4 cup unsweetened coconut flakes, toasted
14.
1 large egg yolk, beaten
15.
1/2 teaspoon rum extract
16.
Toasted unsweetened coconut flakes, optional
How to cook deliciously - Coconut Mango Bread Pudding with Rum Sauce
1 . Stage
In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mangoes and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours.
2 . Stage
In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.
Recipe information
Cooking:
30 min.
Servings per container:
6
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