Mango Coconut Bread Pudding With Rum Sauce Rezept

Escape to the tropics with this decadent Mango Coconut Bread Pudding! Imagine a crusty, golden-brown top giving way to a soft, creamy center bursting with the sweet flavors of mango and coconut. Each bite is generously drizzled with a rich, buttery rum sauce – the perfect combination of textures and tastes. This easy-to-follow recipe is perfect for a special occasion or a cozy night in.

Vorbereitung 45 Min.

Kochzeit 65 Min.

Kalorien 691.7 kcal

Eiweiß 17g

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Mango Coconut Bread Pudding With Rum Sauce

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Zutaten für Mango Coconut Bread Pudding With Rum Sauce

1/2 cup raisins
Dark Rum
1/2 ounce (1 tablespoon) butter, plus 2 tablespoons for the sauce
Challah
Fresh mango slices, for garnish
Eggs
Milk
Flaked Coconut
Ginger
Vanilla Extract
Light Brown Sugar
Cinnamon
Nutmeg
Unsalted Butter
1 cup packed light brown sugar
Heavy Cream

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Zubereitung von Mango Coconut Bread Pudding With Rum Sauce

Soak 1/2 cup raisins in 1/4 cup dark rum for 15 minutes. Strain the raisins, reserving the rum for the sauce.
Butter a 9x11 inch casserole pan with 1/2 ounce (1 tablespoon) butter.
Place 6 cups of cubed stale bread (challah or brioche recommended) in the prepared pan. Top evenly with the soaked raisins.
In a food processor, combine 4 large eggs, 1 (14 ounce) can sweetened condensed milk, 1 cup coconut milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt. Process until completely smooth.
Pour the egg mixture evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the bread to fully absorb the custard.
Preheat oven to 350°F (175°C).
Bake for 40 minutes. Sprinkle 1 tablespoon of shredded coconut over the top and bake for an additional 5-10 minutes, or until golden brown and set.
While the bread pudding bakes, prepare the rum sauce: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add 1 cup packed light brown sugar and 1/4 cup heavy cream. Stir constantly until the sugar is dissolved and the sauce is smooth.
Stir in the 1/4 cup reserved rum. Simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
Serve the warm bread pudding immediately, generously drizzled with the rum sauce and garnished with fresh mango slices.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

277g

Fat

115g

Carbs

26g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Caribbean Summer Recipes Baking

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Mango Coconut Bread Pudding With Rum Sauce?

Mango Coconut Bread Pudding With Rum Sauce dauert insgesamt etwa 110 Minuten – ungefähr 45 Minuten Vorbereitung und 65 Minuten Kochzeit.

Wie viele Kalorien hat Mango Coconut Bread Pudding With Rum Sauce?

Mango Coconut Bread Pudding With Rum Sauce hat etwa 691.7 Kalorien pro Portion, mit ungefähr 17 g Eiweiß, 26 g Kohlenhydraten und 58 g Fett.

Welche Zutaten brauche ich für Mango Coconut Bread Pudding With Rum Sauce?

Die wichtigsten Zutaten für Mango Coconut Bread Pudding With Rum Sauce sind Raisins, Dark Rum, Butter, Challah, Mango, Eggs. Die vollständige Liste mit Mengenangaben findest du oben.