Mango Coconut Bread Pudding


Mango Coconut Bread Pudding

“Bread pudding feels like my childhood,” says blogger Michelle Lara. “One of the perks of living in South Florida — if you don’t have a mango tree, someone you know does.”

1 day-old baguette or Italian bread (about 3 cups cubed)

3 large, ripe mangoes

3 eggs

1 teaspoon vanilla extract

2 teaspoon cinnamon

1 teaspoon nutmeg

15-ounce can of cream of coconut

12-ounce can of evaporated milk

2 teaspoons brown sugar

Heat oven to 350 degrees. Cut bread in 1-inch cubes and place in a large bowl. Peel and slice the mangoes.

In a blender add eggs, 2 of the peeled and sliced mangoes, vanilla extract, cinnamon, nutmeg, cream of coconut and evaporated milk. Blend until the ingredients are nicely mixed. Pour the mixture into the bread bowl and allow the bread to soak it up. Add half of the remaining mango (save the other half for garnish).

Spray a round pan or casserole dish with oil and pour the mixture in it. Bake 30 to 45 minutes. Halfway through, slightly mash up any bread that wasn’t fully soaked into the custard. Sprinkle the brown sugar and mango garnish over the top. Makes 8 servings.

Source: Michelle Lara.

Per serving: 363 calories (60 percent from fat), 25.8 g fat (20 g saturated, 2.8 g monounsaturated), 79 mg cholesterol, 9.4 g protein, 28 g carbohydrates, 3.3 g fiber, 144 mg sodium.

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