Mango Coconut Bread Pudding With Rum Sauce Recette

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.

Préparation 45 min

Cuisson 65 min

Calories 691.7 kcal

Protéines 17g

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Mango Coconut Bread Pudding With Rum Sauce

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Mango Coconut Bread Pudding With Rum Sauce ?

Mango Coconut Bread Pudding With Rum Sauce prend environ 110 minutes du début à la fin — environ 45 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Mango Coconut Bread Pudding With Rum Sauce ?

Mango Coconut Bread Pudding With Rum Sauce contient environ 691.7 calories par portion, avec environ 17 g de protéines, 26 g de glucides et 58 g de lipides.

De quels ingrédients ai-je besoin pour Mango Coconut Bread Pudding With Rum Sauce ?

Les principaux ingrédients de Mango Coconut Bread Pudding With Rum Sauce sont Raisins, Dark Rum, Butter, Challah, Mango, Eggs. Consultez la liste complète avec les quantités ci-dessus.