Becky Luigart-Stayner
8 servings

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.)

How to Make It

Step 1

Preheat oven to 350°.

Step 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. 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.

Step 3

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.

Ratings & Reviews

Aggy48's Review

July 18, 2011
The bread pudding was great, but the sauce, the sauce was absolutely fabulous.

Alicook's Review

May 16, 2010
So Good! I made for a luau party, but used banana instead because of food allergy to mangos. So simple and fabulous! Like everybody says, the sauce is amazing! I think this is a versatile recipe you could adapt to different fruit. You must try! It will become a regular family favorite.

AnaBlackburn's Review

May 14, 2009
The bread pudding itself was good - it would require the addition of the spices to be fantastic. But it is a perfect vehicle for the sauce - which is really like a mango flavored dulce y leche and which I caught my guests eating directly from the bowl later in the eveing...