Mango Coconut Bread Pudding With Rum Sauce

Total Time
1hr 5mins
Prep
15 mins
Cook
50 mins

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

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Ingredients

Nutrition

Directions

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

4 5

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.

5 5

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.

4 5

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.