Caribbean Coconut Rum Bread Pudding with Mango Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 loaf day
• old cinnamon raisin challah bread, cut into 1
• inch cubes 1 cup heavy cream 1 can (14 oz) coconut milk 3/4 cup dark rum 1/2 cup granulated sugar 1/4 cup brown sugar 1/4 cup raisins 1/4 cup dried pineapple, diced 1 tsp vanilla extract 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 4 large eggs 2 large egg yolks 1 tbsp unsalted butter, melted 2 ripe mangoes, peeled and diced 1 tbsp cornstarch 1 tbsp granulated sugar

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. In a large bowl, combine bread cubes, heavy cream, coconut milk, rum, granulated sugar, brown sugar, raisins, pineapple, vanilla extract, cinnamon, nutmeg, and salt. Toss to coat evenly. Let the mixture sit for 15 minutes, allowing the bread to absorb the liquid. In a separate bowl, whisk together eggs and egg yolks. Slowly pour this mixture into the bread mixture, stirring constantly to combine. Add melted butter and mix well. Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 45 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly. In a small saucepan, combine diced mangoes, cornstarch, and granulated sugar. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat and set aside to cool. To serve, top each slice of bread pudding with a generous dollop of mango sauce.

Chef’s Insight

To enhance the Caribbean flavor, consider adding a touch of ground allspice or grated nutmeg to the bread mixture.

Notes

This recipe is best enjoyed fresh, but it can be prepared a day ahead and warmed before serving.