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."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by anela.deisler photo by anela.deisler
photo by Ambervim photo by Ambervim
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 5mins




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. This was delicious. I don't do alcohol so I used rum flavouring instead with excellent results. I just used 3 TBS water and 1 TBS rum flavouring which worked fine. I love the flavour of rum with raisins. My DH really enjoyed this. Thanks for a wonderful recipe. I would have liked to take a photo of this, but my batteries were dead so I couldn't. As good as this recipe is though I am sure there will be lots of photos submitted.
  5. The best part of this dessert was the rum sauce! Since we don't like dark rum, I used coconut rum that comes in sample sizes fro our liquor stores. Even though I reduced the calories & fat content by using half & half, it was delish! Aside from scaling the recipe in half & using raisin bread, I followed the directions for the pudding itself. I baked it in a 7" round dish for a full hour; although it was quite crusty on top, the center part was rather mushy. Thanx for entering RSC8!



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