Cooking Lights Mango Coconut Bread Pudding Recipes

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE

Steps:

• 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., 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°, 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.

MANGO COCONUT PUDDING

Steps:

• Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
• Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
• Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

MANGO BREAD PUDDING

Steps:

• 1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.
• 2. In a medium saucepan combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for about 4 to 5 minutes.
• 3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.
• 4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.
• 5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

MADDOG'S MANGO COCONUT BREAD

Steps:

• Preheat oven to 350 degrees. Spray two (8-by-4-by-21/2-inch) loaf pans well with no-stick cooking spray. Set aside.
• In a large mixing bowl, cream butter and sugar together until light using an electric mixer on medium speed. Add eggs one at a time, beating well after each addition. On low speed of mixer, beat in flour and nutmeg. Fold in mangoes and coconut.
• Divide batter between prepared pans and bake in center of oven about an hour or until center of each loaf is set. If edges seem to be getting too brown, cover them lightly with foil the last few minutes of baking.
• Let sit in pans about 8 minutes, then turn out onto wire racks to cool. Best if completely cool before slicing. Slices even better from refrigerator. Makes 2 loaves; 16 slices ea.

COCONUT BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
• In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
• Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

MANGO-COCONUT BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• 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.
• 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.
• Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
• Serve warm over bread pudding.

MANGO CARDAMOM BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
• Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
• Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

MANGO COCONUT BREAD PUDDING WITH RUM SAUCE

Steps:

• 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.