Name: Coconut Mango Bread Pudding with Rum Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 4 large eggs, beaten -; 1 can (13.66 ounces) coconut milk -; 1/3 cup packed brown sugar -; 1 teaspoon rum extract -; 1/2 teaspoon vanilla extract -; 1/2 teaspoon ground cinnamon -; 4 cups torn French bread -; 1/3 cup chopped dried mangoes -; 1/4 cup unsweetened coconut flakes, toasted -; Sauce: -; 1/4 cup butter -; 1/2 cup packed brown sugar -; 2 tablespoons water -; 1 large egg yolk, beaten -; 1/2 teaspoon rum extract -; Toasted unsweetened coconut flakes, optional -

Coconut Mango Bread Pudding with Rum Sauce

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Mango Bread Pudding with Rum Sauce

1. 4 large eggs, beaten -

2. 1 can (13.66 ounces) coconut milk -

3. 1/3 cup packed brown sugar -

4. 1 teaspoon rum extract -

5. 1/2 teaspoon vanilla extract -

6. 1/2 teaspoon ground cinnamon -

7. 4 cups torn French bread -

8. 1/3 cup chopped dried mangoes -

9. 1/4 cup unsweetened coconut flakes, toasted -

10. Sauce: -

11. 1/4 cup butter -

12. 1/2 cup packed brown sugar -

13. 2 tablespoons water -

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.