- Coconut Mango Bread Pudding With Rum Sauce.jpg (23.95 KiB) Viewed 590 times
Preparation time: 30 minutes
Cooking time: 3 hours
Serves: 6
If served as six portions, provides 447 cals, 42g fat (of which 18g saturates), 37g sugar and 0.3g salt per portion.
Ingredients
For the pudding:
- 4 large eggs, room temperature, beaten
- 395g (14oz) tinned coconut milk
- ⅓ cup packed brown sugar
- 1 tsp rum extract
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 4 cups torn French bread
- ⅓ cup chopped dried mangoes
- ¼ cup unsweetened coconut flakes, toasted
For the rum Sauce:
- ¼ cup butter
- ½ cup packed brown sugar
- 2 tbsp water
- 1 large egg yolk, room temperature, beaten
- ½ tsp rum extract
- Toasted unsweetened coconut flakes (optional)
Method
1. In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3 quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours.
2. In a small heavy saucepan, heat butter and brown sugar over medium - low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°C, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.
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