Coconut Mango Bread Pudding with Rum Sauce

Total Time Prep: 30 min. Cook: 3 hours.
Yield 6 servings
Contest Winner
Test Kitchen Approved
All the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas

Ingredients

  • 4 large eggs, beaten
  • 1 can (13.66 ounces) coconut milk
  • 1/3 cup packed brown sugar
  • 1 teaspoon rum extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 cups torn French bread
  • 1/3 cup chopped dried mangoes
  • 1/4 cup unsweetened coconut flakes, toasted
  • Sauce:
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons water
  • 1 large egg yolk, beaten
  • 1/2 teaspoon rum extract
  • Toasted unsweetened coconut flakes, optional

Directions

  1. In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mangoes and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours.
  2. In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Nutrition Facts

3/4 cup with 2 tablespoons sauce: 447 calories, 24g fat (18g saturated fat), 175mg cholesterol, 285mg sodium, 49g carbohydrate (37g sugars, 1g fiber), 8g protein.

All the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
Recipe Creator

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