Bread pudding with coconut mango and rum sauce


All the fun flavors of Puerto Rico come together in an exotic and familiar dessert. Served with brown sugar rum sauce, vanilla ice cream or whipped cream is even better. Jennifer Jackson, Keller, Texas

Recipe information:

Preparation time: Prep: 30 min. Cook: 3 hours.
Servings: 6 servings
4 large eggs
room temperature
1 can (13.66 oz) coconut milk
1/3 cup packaged brown sugar
1 teaspoon rum
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mango
1/4 cup unsweetened coconut flakes
1/4 cup oil
1/2 cup packaged brown sugar
2 tablespoons of water
1 large egg yolk
room temperature
1/2 teaspoon rum
Fried Unsweetened Coconut Flakes


Whisk the first 6 ingredients in a large bowl until combined. Carefully add bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Simmer, covered, over low heat until puffed, edges dark golden, about 3 hours. In a small heavy saucepan, heat butter and brown sugar over medium heat until combined. Whisk in water and yolk. Cook and stir until the mixture is slightly thick and the thermometer reads 175°, about 10 minutes. Don’t let it boil. Transfer immediately to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. Add more coconut if desired.