Mango Coconut Bread Pudding
Makes 8 servings INGREDIENTS For the Bread Pudding: 1 cup fat-free milk 1/4 cup honey 1 teaspoon vanilla extract One (14 ounce) can light coconut milk 2 large eggs 1 large egg white 6 cups (1 inch) day-old cubed French bread (about 6 slices) 2 cups ripe mango, diced and peeled (about 1/2 pound) Cooking spray 1/3 cup flaked sweetened coconut, toasted For the Sauce: 1/2 cup sugar 1/3 cup mango or apricot nectar 1 tablespoon butter or stick margarine 1 teaspoon cornstarch One (5 ounce) can evaporated fat-free milk METHOD 1. Preheat oven to 350 degrees. FOR THE BREAD PUDDING: 1. Combine first 6 ingredients in a large bowl. 2. Stir in bread and mango. 3. Let stand at room temperature 30 minutes. 4. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. 5. Bake at 350 degrees for 1 hour. 6. Sprinkle with coconut. 7. Bake an additional 10 minutes or until set. 8. Let stand 30 minutes before serving. FOR THE SAUCE: 1. Combine sugar and nectar in a small saucepan. 2. Bring to a boil. 3. Reduce heat, and simmer 10 minutes. 4. Remove from heat; stir in butter. 5. Combine the cornstarch and evaporated milk in a small bowl. 6. Add cornstarch mixture to nectar mixture. 7. Bring to a boil over medium heat; cook 1 minute, stirring constantly. 8. Serve warm over bread pudding. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
