Holiday Rush

☰ Menu
Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit Caribbean Oven Central American Puddings And Mousses Nuts Eggs Food Processor Blender Stove Top Comfort Food Coconut Tropical Fruit Mango Brunch Taste Mood Sweet Equipment Small Appliance Presentation Served Hot 4 Hours Or Less

Mango Coconut Bread Pudding With Rum Sauce

Tropical bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside.

Steps

Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
Butter a 9x11 casserole pan with 1 / 2 ounce butter.
Place bread cubes in prepared pan top with raisins.
Process in a food processor the egg mixture ingredients till smooth.
Pour over bread , cover with plastic wrap and let soak for 1 hour.
Preheat oven 350.
Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved.
Add rum that was used to soak raisins.
Serve pudding hot with lots of sauce and garnish with sliced mango.

Ingredients

raisins, dark rum, butter, challah, mango, eggs, milk, flaked coconut, ginger, vanilla extract, light brown sugar, cinnamon, nutmeg, unsalted butter, brown sugar, heavy cream