Mango Coconut Bread Pudding With Rum Sauce Recipes

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MANGO CARDAMOM BREAD PUDDING



Mango Cardamom Bread Pudding image

Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.

Provided by ONFIRE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 8

Number Of Ingredients 8

6 slices white bread, torn into small pieces
2 mangos - peeled, seeded and diced
¼ cup white sugar
3 eggs, lightly beaten
2 cups milk
1 ½ teaspoons vanilla extract
1 ½ teaspoons ground cardamom
2 tablespoons butter

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.

Nutrition Facts : Calories 194 calories, Carbohydrate 27.9 g, Cholesterol 82.3 mg, Fat 6.7 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 200.6 mg, Sugar 17.8 g

BREAD PUDDING WITH RUM SAUCE



Bread Pudding with Rum Sauce image

Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Yield Makes 8 servings

Number Of Ingredients 14

1/4 cup raisins
2 tablespoons dark rum
12 slices white bread, preferably slightly stale (about 1/2 pound)
1 cup milk
1 cup coconut milk
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3/4 cup dark brown sugar
1/3 cup water
1/2 cup butter (1 stick)
1/4 cup dark rum

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside.
  • Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs. Set aside 3 tablespoons and reserve the rest for another use. Cube the bread and put the pieces into a large bowl. Pour the milk and coconut milk over the bread. Set aside to saturate completely.
  • In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread along with the raisins and rum. Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
  • Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.

MANGO COCONUT PUDDING



Mango Coconut Pudding image

Extremely easy way to use up ripe mangoes. Light and creamy, tastes even better the next day...

Provided by Hadipolo

Categories     Desserts     Custards and Pudding Recipes

Time 20m

Yield 8

Number Of Ingredients 6

4 cups milk
½ cup white sugar
¼ cup brown sugar
4 mangoes, peeled and pureed
3 tablespoons cornstarch
½ cup coconut flakes

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.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 42.8 g, Cholesterol 9.8 mg, Fat 3.9 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 66.9 mg, Sugar 37.7 g

MANGO COCONUT BREAD PUDDING WITH RUM SAUCE



Mango Coconut Bread Pudding With Rum Sauce image

Tropical Bread pudding topped with a rich buttery rum sauce. The bread will be crusty on top and soft inside.

Provided by Rita1652

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

1/3 cup raisins
4 tablespoons dark rum, split for soaking raisins and for sauce
1/2 ounce unsweetened butter
8 cups diced challah
1 large mango, peeled cored and diced
4 large eggs
2 cups milk
1/4 cup flaked coconut
1/2 teaspoon grated ginger
1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped from pod
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon grated nutmeg
3 1/2 ounces unsalted butter
1 cup brown sugar
1 cup heavy cream
1 tablespoon flaked coconut
mango, slices

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.

Nutrition Facts : Calories 691.7, Fat 37.8, SaturatedFat 23.1, Cholesterol 230.4, Sodium 150.8, Carbohydrate 78.5, Fiber 2.1, Sugar 69.3, Protein 8.9

COCONUT MANGO BREAD PUDDING WITH RUM SAUCE



Coconut Mango Bread Pudding with Rum Sauce image

All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. -Jennifer Jackson, Keller, Texas

Provided by Taste of Home

Categories     Desserts

Time 3h30m

Yield 6 servings.

Number Of Ingredients 16

4 large eggs, room temperature, beaten
1 can (13.66 ounces) coconut milk
1/3 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mangoes
1/4 cup unsweetened coconut flakes, toasted
Sauce:
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 large egg yolk, room temperature, beaten
1/2 teaspoon rum extract
Toasted unsweetened coconut flakes, optional

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.

Nutrition Facts : Calories 447 calories, Fat 24g fat (18g saturated fat), Cholesterol 175mg cholesterol, Sodium 285mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.

COCONUT BREAD PUDDING WITH RUM CREAM SAUCE



Coconut Bread Pudding with Rum Cream Sauce image

Categories     Bread     Sauce     Rum     Bake     Coconut     Simmer     Boil

Yield feeds 12

Number Of Ingredients 18

The Pudding
1 pound day-old Italian- or French-style bread
4 cups (1 quart) whole milk
2 teaspoons vanilla
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 large egg yolks
1/2 cup raisins
1 cup flaked coconut
1/4 cup butter, softened
2 tablespoons confectioners' sugar
The Sauce
1 cup heavy cream
1 cup confectioners' sugar
1/2 cup butter, cut in 8 pieces
2 tablespoons rum

Steps:

  • Set the dial to 325° and get the oven heating. Cut the crusts off the bread (save them for bread crumbs), and then cut the rest into 1-inch cubes, collecting about 8 cups. If the bread isn't day old, pop it into the heating oven for 5 to 10 minutes to dry it out a bit.
  • Whisk together the milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks in a large bowl. Stir in the raisins, coconut, and bread cubes. Soak for 30 minutes.
  • Mix 2 tablespoons of the softened butter with the confectioners' sugar and smear it over the bottom and sides of a 9 by 13-inch pan. Pour in the bread-and-egg mixture. Melt the remaining 2 tablespoons of softened butter and drizzle it over the top. Pop the pan into the oven and bake for 50 to 60 minutes, or til set in the middle and puffed and brown around the edges.
  • Make the sauce while the pudding is baking. Combine the cream, confectioners' sugar, and butter in a saucepan. Set it over medium-high heat and bring to a boil. Keep your eye on it so it doesn't boil over. Whisk constantly. Turn the heat to low and simmer for 3 minutes; then stir in the rum. Keep warm. (Makes 1 3/4 cups of sauce.)
  • Pull the pan out of the oven when the bread pudding is done, and let it set for 10 minutes. Cut into squares and serve warm or at room temperature. Douse each serving with some warm sauce.

MANGO BREAD PUDDING



Mango Bread Pudding image

I have never been a huge fan of bread pudding, but for some reason this bread pudding takes the cake, no pun intended. It combines just the right elements of sweet, tart, creamy, and crispy. Everyone who tries it becomes a fan.

Provided by Anna Getty

Yield Serves 6 to 8

Number Of Ingredients 11

4 tablespoons salted butter
2 cups whole milk
1/2 cup heavy cream
1/3 cup sugar
2 teaspoons vanilla extract
2 teaspoons ground cardamom
1 teaspoon ground ginger
3 large eggs
2 large mangoes, pitted, peeled, and cut into 1/2-inch cubes, or two 10-ounce bags frozen mangoes, thawed
6 slices country bread, cut into 1/2-inch cubes (about 6 cups)
Whipped Cream or vanilla ice cream for serving

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.

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