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Mango Coconut Bread Pudding With Rum Sauce Recipe

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.

Prep Time 45 mins
Cook Time 65 mins
Calories 691.7 kcal
Protein 17g
Rating 4.5 (6 Reviews)
Mango Coconut Bread Pudding With Rum Sauce 30

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango Coconut Bread Pudding With Rum Sauce

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How to Make Mango Coconut Bread Pudding With Rum Sauce

  1. Soak 1/2 cup raisins in 1/4 cup dark rum for 15 minutes. Strain the raisins, reserving the rum for the sauce.
  2. Butter a 9x11 inch casserole pan with 1/2 ounce (1 tablespoon) butter.
  3. Place 6 cups of cubed stale bread (challah or brioche recommended) in the prepared pan. Top evenly with the soaked raisins.
  4. 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.
  5. 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.
  6. Preheat oven to 350°F (175°C).
  7. 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.
  8. 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.
  9. Stir in the 1/4 cup reserved rum. Simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
  10. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit Caribbean Oven Central American Puddings And Mousses Nuts Eggs Food Processor Blender Stove Top Comfort Food Coconut Tropical Fruit Mango Brunch Taste Mood Sweet Equipment Small Appliance Presentation Served Hot 4 Hours Or Less