Mango Coconut Bread Pudding With Rum Sauce

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

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1⁄3 cup raisins
• 4  tablespoons dark rum, split for soaking raisins and for sauce
• 1⁄2 ounce  unsweetened butter
• 8  cups  diced  challah

• Egg Mixture ingredients

• 1  large mango, peeled cored and diced
• 4  large eggs
• 2  cups milk
• 1⁄4 cup flaked coconut
• 1⁄2 teaspoon  grated ginger
• 1⁄2 teaspoon vanilla extract or 1⁄2 vanilla bean, scraped from pod
• 1⁄2 cup light brown sugar
• 1  teaspoon cinnamon
• 1  teaspoon  grated nutmeg

• Rum Sauce ingredients

• 3 1⁄2 ounces unsalted butter
• 1  cup brown sugar
• 1  cup heavy cream

• Garnish

• 1  tablespoon flaked coconut
•  mango, slices

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.