MANGO-COCONUT BREAD PUDDING

Mango-Coconut Bread Pudding image

Provided by KelBel

Categories Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

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1 cup nonfat milk
1/4 cup honey
1 teaspoon vanilla extract
1 (14 ounce) can light coconut milk
2 large eggs
1 large egg white
6 slices day-old cubed French bread
2 cups diced peeled ripe mangoes (1/2 pound)
cooking spray
1/3 cup sweetened flaked coconut, toasted
1/2 cup sugar
1/3 cup mango nectar or 1/3 cup apricot nectar
1 tablespoon butter or 1/2 cup margarine
1 teaspoon cornstarch
1 (5 ounce) can fat-free evaporated milk

Steps:

Preheat oven to 350°F.
To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes.
Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut.
Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes.
Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl.
Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Serve warm over bread pudding.

Nutrition Facts : Calories 319, Fat 5.7, SaturatedFat 2.9, Cholesterol 58, Sodium 374.8, Carbohydrate 59, Fiber 2.4, Sugar 32.9, Protein 9