Mango-coconut Bread Pudding

Total Time: 2 hrs 30 mins Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 8
• 1 cup nonfat milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 (14 ounce) can light coconut milk
• 2 large eggs
• 1 large egg
• 6 slices day-old cubed french bread
• 2 cups diced peeled ripe mangoes (1/2 pound)
• cooking spray
• 1/3 cup sweetened flaked coconut, toasted
• 1/2 cup sugar
• 1/3 cup mango nectar or 1/3 cup apricot nectar
• 1 tablespoon butter or 1/2 cup margarine
• 1 teaspoon cornstarch
• 1 (5 ounce) can fat-free evaporated milk

Recipe

• 1 preheat oven to 350°f.
• 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.
• 3 pour mixture into an 11 x 7-inch baking dish coated with cooking spray. bake at 350° for 1 hour. sprinkle with coconut.
• 4 bake an additional 10 minutes or until set. let stand 30 minutes before serving.
• 5 to prepare sauce, combine sugar and nectar in a small saucepan. bring to a boil. reduce heat, and simmer 10 minutes.
• 6 remove from heat; stir in butter. combine the cornstarch and evaporated milk in a small bowl.
• 7 add cornstarch mixture to nectar mixture. bring to a boil over medium heat; cook 1 minute, stirring constantly.
• 8 serve warm over bread pudding.