Mango Coconut Bread Pudding Recipe Source: © Cooking Light Magazine 8 servings Mangoes are now as common a fruit as oranges in your supermarket*s produce section. RECIPE 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 RECIPE METHOD Preheat oven to 350 degrees F. FOR THE 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 degrees F for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving. FOR THE 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. Recipe reprinted by permission of © Cooking Light Magazine.
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