Coconut Mango Bread Pudding With Rum Sauce 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.

BREAD PUDDING WITH RUM SAUCE

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.

~ FAMILY FAVORITE BREAD PUDDING & RUM SAUCE ~

Steps:

• 1. Preheat oven to 350 degree F. Melt butter in a 9 x 13 baking dish ( I did mine in a 3 quart casserole, which took longer to bake. ) Once butter is melted remove from oven. In a large bowl, place bread cubes. Pour milk over the bread and leave set for at least 5 minutes, making sure all bread is saturated. I then toss in the raisins and pecans.
• 2. In another bowl, mix the eggs, cinnamon, sugar and vanilla. Blend well and then mix with the milk soaked bread. Carefully combine.
• 3. Pour bread mixture into dish with melted butter. Spread evenly.
• 4. Bake for 40 - 45 minutes or until puffy and firm.
• 5. Sauce: Whisk together the milk and corn starch in a small bowl and set aside. In a small saucepan, over medium heat, melt butter and stir in sugar and rum. Bring to a boil. Slowly stir in the milk mixture and continue cooking until thickening. It will thicken further as it cools.
• 6. Serve sauce over warm bread pudding. Delicious!

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.