Mango Coconut Bread Pudding With Rum Sauce

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/3 cup raisins
• 4 tablespoons dark rum, split for soaking raisins and for sauce
• 1/2 ounce unsweetened butter
• 8 cups diced challah
• 1 large mango, peeled cored and diced
• 4 large eggs
• 2 cups milk
• 1/4 cup flaked coconut
• 1/2 teaspoon grated ginger
• 1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped from pod
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon grated nutmeg
• 3 1/2 ounces unsalted butter
• 1 cup brown sugar
• 1 cup heavy cream
• 1 tablespoon flaked coconut
• mango, slices

Recipe

• 1 soak raisins in rum for 15 minutes then strain reserving rum for sauce.
• 2 butter a 9x11 casserole pan with 1/2 ounce butter.
• 3 place bread cubes in prepared pan top with raisins.
• 4 process in a food processor the egg mixture ingredients till smooth. pour over bread, cover with plastic wrap and let soak for 1 hour.
• 5 preheat oven 350. bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
• 6 meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. add rum that was used to soak raisins.
• 7 serve pudding hot with lots of sauce and garnish with sliced mango.