Mango Coconut Bread Pudding With Rum Sauce
photo by Rita1652
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- 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
- 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.
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Reviews
-
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.
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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.
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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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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey