Coconut Bread Pudding with Mango sauce. Gently stir in bread, mango and coconut flakes. Stir occasionally to avoid burning and set aside. Top the bread pudding with the mango sauce and grated coconut and serve.
You can cook Coconut Bread Pudding with Mango sauce using 15 ingredients and 7 steps. Here is how you cook it.
Ingredients of Coconut Bread Pudding with Mango sauce
- Prepare of Pudding.
- Prepare 1 loaf of white bread cubed.
- You need 3 cup of coconut milk.
- You need 1 can of (14oz) condensed milk.
- You need 1 tbsp of coconut extract.
- Prepare 4 of beaten eggs.
- Prepare 1/4 tsp of cinnamon.
- Prepare 1/4 cup of sugar.
- It’s of mango sauce.
- Prepare 3 of riped mangoes, peeled and diced.
- You need 6 tbsp of water.
- Prepare 5 tbsp of sugar.
- It’s 1 of cinnamon stick.
- Prepare 1 tsp of lime juice.
- You need 1 of grated coconut for garnish.
If you love fall baking, try our Caramel-Pecan-Pumpkin Bread Puddings or Spiced Caramel-Apple Bread Pudding to fill your house with the delectable smells of autumn. If you want to try out a breakfast bread pudding recipe, the kids will love our Cinnamon-Pecan Breakfast Bread Pudding and your girls' brunch group will be begging for our Spinach. Whisk the eggs in a large bowl. Add the bread and mango, and stir well.
Coconut Bread Pudding with Mango sauce step by step
Place bread in baking pan and bake 400°F for 5 mins.
In Large bowel whisk together coconut milk, condensed milk, coconut extract, sugar, cinnamon, and the beaten eggs. Mix well.
Add bread cubes to mixture. Let stand 20 mins or until bread absorbs most of mixture.
Pour bread pudding mixture in baking pan. Bake uncovered in 350°F oven for about 1 hour.
In a medium saucepan, over high heat boil water,sugar, and cinnamon stick. Add diced mango and lime juice.
Bring to a boil and reduce heat to low, simmer until the liquid reduced and the sauce thickens about 30 mins. Stir occasionally to avoid burning.
Top bread pudding with mango sauce and add grated coconut.
Gradually add evaporated milk, almond extract and sugar. Combine sugar, cornstarch and salt in a medium saucepan. Add eggs and coconut milk and beat until well mixed. Thin challah slices are layered on top of one another then drenched with a boozy mix of eggs, sugar, cream and coconut milk. It's baked in a bain-marie, then slid under the broiler for a few.
