Mango Coconut Bread Pudding With Rum Sauce

Name: Mango Coconut Bread Pudding With Rum Sauce
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 serving(s)
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

Submitted by Rita1652

"Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside."

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photo by Rita1652

Ready In:: 1hr 5mins
Ingredients:: 18
Serves:: 6

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
Egg Mixture ingredients
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
Rum Sauce ingredients
3 ¹⁄₂ ounces unsalted butter
1 cup brown sugar
1 cup heavy cream
Garnish
1 tablespoon flaked coconut
mango, slices

directions

Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
Butter a 9x11 casserole pan with 1/2 ounce butter.
Place bread cubes in prepared pan top with raisins.
Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
Serve pudding hot with lots of sauce and garnish with sliced mango.

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Reviews

This was very good, but I think I must be a traditionalist. I prefer plain old bread pudding. But that said, my family devoured this and fought over who was taking home the leftover piece. I had raisin cinnamon bread in the freezer so that is what I used.

Teri8551
I used fresh ginger. This is a really good recipe. Moist and tasty. The rum sauce had no rum, so I added it. The sauce is VERY carmelly. I used commercial dinner rolls that would have gone stale before I could use them all.

Ambervim
I hadn't heard of challah before seeing it in this recipe. Unfortunately I wasn't able to buy any so substituted brioche instead (which I found suggested as an alternative eleswhere on the Internet). I loved the fact that this was so easy to make; I made the egg mixture in advance then came back to it when I was ready. This made 6 large portions and we enjoyed it hot one day and cold the following two nichts.

Mrs B
This was delicious. I don't do alcohol so I used rum flavouring instead with excellent results. I just used 3 TBS water and 1 TBS rum flavouring which worked fine. I love the flavour of rum with raisins. My DH really enjoyed this. Thanks for a wonderful recipe. I would have liked to take a photo of this, but my batteries were dead so I couldn't. As good as this recipe is though I am sure there will be lots of photos submitted.

MarieRynr
The best part of this dessert was the rum sauce! Since we don't like dark rum, I used coconut rum that comes in sample sizes fro our liquor stores. Even though I reduced the calories & fat content by using half & half, it was delish! Aside from scaling the recipe in half & using raisin bread, I followed the directions for the pudding itself. I baked it in a 7" round dish for a full hour; although it was quite crusty on top, the center part was rather mushy. Thanx for entering RSC8!

CountryLady