Mango Coconut Bread Pudding With Rum Sauce

Jun 07, 2023June 7, 20230 2
A tropical twist on classic bread pudding with a boozy rum sauce on top
in Dessert

Prep

30 min

Cook

50 min

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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

Nutrision Information

Servings Per Recipe
10
Calories
480
Sugar
44g
Fat
23g
This Mango Coconut Bread Pudding With Rum Sauce recipe is a tropical twist on a classic comfort food dish. The sweet and fruity flavors of mango and coconut combined with a warm and rich, boozy rum sauce are the perfect way to end a summer brunch or dinner party. The bread pudding is made with a mix of diced challah, fresh mango, and raisins that have been soaked in dark rum. The sauce is made with brown sugar, heavy cream, and more dark rum, bringing a little bit of the Caribbean to your dining table.

Instructions

1.Preheat oven to 350°F.
2.Soak raisins in 2 tablespoons of dark rum for at least 30 minutes.
3.Grease a 9x13 inch baking dish with unsweetened butter.
4.In a large bowl, combine diced challah, diced mango, and soaked raisins. Mix well.
5.In a separate bowl, whisk together eggs, milk, flaked coconut, grated ginger, vanilla extract, and light brown sugar.
6.Add cinnamon and grated nutmeg. Mix well.
7.Pour the egg mixture over the bread mixture. Stir until combined.
8.Cut 3 1/2 ounces of unsalted butter into small pieces and sprinkle over the bread and egg mixture.
9.Bake for 45-50 minutes until golden brown and set. Let cool before cutting into slices.
10.While the bread pudding is baking, prepare the rum sauce. In a medium saucepan, melt 1 cup of brown sugar with 1 cup of heavy cream over medium heat. Add the remaining 2 tablespoons of dark rum and flaked coconut. Increase heat to high and bring to a boil. Reduce heat to low and let simmer for 5-7 minutes until sauce thickens.
11.Serve the bread pudding warm with rum sauce on top. Garnish with slices of fresh mango.

PROS

Sweet and fruity with a rich, boozy sauce on top, this dish is a perfect dessert to serve at a tropical-themed party.

The use of whole wheat bread and fresh fruit adds some nutritional value to the recipe.

CONS

The heavy cream and brown sugar used for the rum sauce add a significant amount of calories and sugar to the dish.

As with all desserts, this dish should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Mangoes are rich in vitamins A, C, and K, as well as folate and fiber.
Whole wheat bread is a great source of complex carbohydrates and dietary fiber, which can help lower cholesterol levels and reduce the risk of heart disease.
Moderate consumption of dark rum has been linked to a reduced risk of heart disease and stroke.

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