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Mango-Coconut Bread Pudding

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“From Cooking Light. Posted here for safekeeping. Time includes 1 hour for soaking bread and standing after cooking.”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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