Mango Coconut Bread Pudding with Rum Sauce
Indulge in the tropical decadence of Mango Coconut Bread Pudding with Rum Sauce, a luxurious dessert that blends exotic flavors with comforting textures. Made with rich coconut milk, cubes of buttery brioche or challah, and sweet, juicy mangoes, this pudding is baked to golden perfection. A drizzle of warm rum sauce, made with dark rum, brown sugar, and cream, elevates this dish into a delightful balance of sweetness and warmth. Ideal for dinner parties or special occasions, this easy-to-prepare dessert impresses with its tropical flair and irresistible aroma. Serve it warm, and let the creamy, caramelized sauce soak into each bite for a truly unforgettable treat.
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Recipe Information
Ingredients
- 6 cups (cubed) Day-old brioche or challah bread
- 2 cups Ripe mangoes, diced
- 1 cup Coconut milk
- 1 cup Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, melted
- 0.25 cup Dark rum
- 0.25 cup Brown sugar
- 2 tablespoons Unsalted butter (for sauce)
- 0.5 cup Heavy cream (for sauce)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray and set aside.
In a large mixing bowl, whisk together the coconut milk, whole milk, heavy cream, granulated sugar, eggs, and vanilla extract until smooth.
Add the cubed bread to the mixture and gently toss to coat. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
Fold in the diced mangoes gently to ensure even distribution without breaking them apart.
Pour the bread mixture into the prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set in the center. A toothpick inserted into the center should come out clean.
While the bread pudding is baking, prepare the rum sauce. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and cook until it begins to dissolve, about 1-2 minutes.
Slowly whisk in the rum and heavy cream, and bring the mixture to a gentle simmer. Cook for another 3-5 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and allow to cool slightly before serving.
Once the bread pudding is done, let it cool for about 10 minutes. Serve warm, drizzled generously with the warm rum sauce.
Nutrition Facts
Calories |
8178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.9 g | 478% | |
| Saturated Fat | 203.5 g | 1018% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1827 mg | 609% | |
| Sodium | 5806 mg | 252% | |
| Total Carbohydrate | 1006.3 g | 366% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 425.3 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1283 mg | 99% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 3120 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
