Taste of Home
Coconut Mango Bread Pudding with Rum Sauce
TOTAL TIME: Prep: 30 min. Cook: 3 hours.
YIELD: 6 servings.
All the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
Ingredients
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4 large eggs, beaten
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1 can (13.66 ounces) coconut milk
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1/3 cup packed brown sugar
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1 teaspoon rum extract
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1/2 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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4 cups torn French bread
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1/3 cup chopped dried mangoes
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1/4 cup unsweetened coconut flakes, toasted
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Sauce:
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1/4 cup butter
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1/2 cup packed brown sugar
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2 tablespoons water
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1 large egg yolk, beaten
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1/2 teaspoon rum extract
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Toasted unsweetened coconut flakes, optional
Directions
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1.
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.
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2.
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.
Nutrition Facts
3/4 cup with 2 tablespoons sauce: 447 calories, 24g fat (18g saturated fat), 175mg cholesterol, 285mg sodium, 49g carbohydrate (37g sugars, 1g fiber), 8g protein.
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