Mango-Coconut Bread Pudding

Becky Luigart-Stayner
This island-inspired mango-coconut bread pudding is a tropical-tasting treat that you won't soon forget. Mangoes are now as common a fruit as oranges in your supermarket's produce section. (Recipe by Donna Shields, who lives in Key West, Florida, and, as the author of Caribbean Light, frequently incorporates mangoes into her favorite dishes.)

Yield:

8 servings

Recipe from

Nutritional Information

Calories 285
Caloriesfromfat 24 %
Fat 7.6 g
Satfat 3 g
Monofat 1.1 g
Polyfat 0.6 g
Protein 6.7 g
Carbohydrate 48.4 g
Fiber 1.5 g
Cholesterol 61 mg
Iron 1.3 mg
Sodium 234 mg
Calcium 118 mg

Ingredients

Bread pudding:
1 cup fat-free milk
1/4 cup honey
1 teaspoon vanilla extract
1 (14-ounce) can light coconut milk
2 large eggs
1 large egg white
6 cups (1-inch) day-old cubed French bread (6 slices)
2 cups diced peeled ripe mango (1/2 pound)
Cooking spray
1/3 cup flaked sweetened coconut, toasted
Sauce:
1/2 cup sugar
1/3 cup mango or apricot nectar
1 tablespoon butter or stick margarine
1 teaspoon cornstarch
1 (5-ounce) can evaporated fat-free milk

Preparation

Preheat oven to 350°.

To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.

To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding.

Note:

Donna Shields,

January 2000