Mango-Coconut Bread Pudding

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* Exported from MasterCook *

 

Mango-Coconut Bread Pudding

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BREAD PUDDING

1 cup fat-free milk

1/4 cup honey

1 teaspoon vanilla extract

1 (14-ounce) can light coconut milk

2 large eggs

1 large egg white

6 cups (1-inch) day-old cubed French bread -- (about 6 slices)

2 cups diced peeled ripe mango -- (about 1/2 lb)

Cooking spray

1/3 cup flaked sweetened coconut -- toasted

SAUCE

1/2 cup sugar

1/3 cup mango or apricot nectar

1 tablespoon butter or stick margarine

1 teaspoon cornstarch

1 (5-ounce) can evaporated fat-free milk

 

1. Preheat oven to 350°.

 

2. 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.

 

3. 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. Ad cornstarch

mixture to nectar mixture. Bring to a boil over medium heat; cook 1minute,

stirring constantly. Serve warm over bread pudding. Yield: 8 servings.

 

Calories 285 (24% from fat); Fat 7.6g (sat 3g; mono 1.1g; poly 0.6g); Protein

6.7g; Carb 48.4g; Fiber 1.5g; Chol 61mg; Iron 1.3mg; Sodium 234mg; Calc 118mg

 

KES 04/02/00

 

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