Mango-Coconut Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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From Cooking Light. Time includes 1 hour for soaking bread and standing after cooking. Ingredients:
1 cup nonfat milk |
1/4 cup honey |
1 teaspoon vanilla extract |
1 (14 ounce) can light coconut milk |
2 large eggs |
1 large egg white |
6 slices day-old cubed french bread |
2 cups diced peeled ripe mangoes (1/2 pound) |
cooking spray |
1/3 cup sweetened flaked coconut, toasted |
1/2 cup sugar |
1/3 cup mango nectar or 1/3 cup apricot nectar |
1 tablespoon butter or 1/2 cup margarine |
1 teaspoon cornstarch |
1 (5 ounce) can fat-free evaporated milk |
Directions:
1. Preheat oven to 350°F.
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.
3. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut.
4. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
5. To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes.
6. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl.
7. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
8. Serve warm over bread pudding.
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