Mango-Coconut Bread Pudding

Mango-Coconut Bread Pudding
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup sugar
  • 1 tablespoon butter or stick margarine
  • 1 (5-ounce) can evaporated fat-free milk
  • 1/3 cup mango or apricot nectar
  • Bread pudding:
  • 1/3 cup flaked sweetened coconut, toasted
  • 1 teaspoon vanilla extract
  • + 27 more ingredients
    • 1 (14-ounce) can light coconut milk
    • Bread pudding:
    • Sauce:
    • 1 (14-ounce) can light coconut milk
    • 1 teaspoon cornstarch
    • 1 tablespoon butter or stick margarine
    • 6 cups (1-inch) day-old cubed French bread (6 slices)
    • Cooking spray
    • Cooking spray
    • 2 large eggs
    • 1 large egg white
    • ¼ cup honey
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • Sauce:
    • 1 cup fat-free milk
    • ¼ cup honey
    • 1 teaspoon cornstarch
    • 1 cup fat-free milk
    • 1 large egg white
    • 1/3 cup mango or apricot nectar
    • 2 cups diced peeled ripe mango (1/2 pound)
    • 1 (5-ounce) can evaporated fat-free milk
    • 1/3 cup flaked sweetened coconut, toasted
    • 2 cups diced peeled ripe mango (1/2 pound)
    • 6 cups (1-inch) day-old cubed French bread (6 slices)

Preheat oven to 350°. To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut. Bake an additiona...

View full recipe at My Recipes

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