Mango-Coconut Bread Pudding Recipe

Name: Mango-Coconut Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread pudding:; 1 cup fat-free milk; 1/4 cup honey; 1 teaspoon vanilla extract; 1 (14-ounce) can light coconut milk; 2 large eggs; 1 large egg white; 6 cups (1-inch) day-old cubed French bread (6 slices); 2 cups diced peeled ripe mango (1/2 pound); Cooking spray; 1/3 cup flaked sweetened coconut, toasted; Sauce:; 1/2 cup sugar; 1/3 cup mango or apricot nectar; 1 tablespoon butter or stick margarine; 1 teaspoon cornstarch; 1 (5-ounce) can evaporated fat-free milk

Servings: persons

Bread pudding:
1 cup fat-free milk
1/4 cup honey
1 teaspoon vanilla extract
1 (14-ounce) can light coconut milk
2 large eggs
1 large egg white
6 cups (1-inch) day-old cubed French bread (6 slices)
2 cups diced peeled ripe mango (1/2 pound)
Cooking spray
1/3 cup flaked sweetened coconut, toasted
Sauce:
1/2 cup sugar
1/3 cup mango or apricot nectar
1 tablespoon butter or stick margarine
1 teaspoon cornstarch
1 (5-ounce) can evaporated fat-free milk

1
Preheat oven to 350u00b0.
2
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 350u00b0 for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
3
To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Bread pudding:, 1 cup fat-free milk, 1/4 cup honey, 1 teaspoon vanilla extract, and more.

Yes, Mango-Coconut Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango-Coconut Bread Pudding

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