Coconut Bread Pudding with Mango Sauce

Name: Coconut Bread Pudding with Mango Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8
Ingredients: 1 loaf white bread, cut into cubes; 3 cups coconut milk; 1 can (14 oz) sweetened condensed milk; 1 tablespoon coconut extract; ¼ teaspoon ground cinnamon; 4 large eggs, beaten; 1 cinnamon stick; 5 tablespoons sugar; 6 tablespoons water; 3 ripe mangoes, peeled and diced; 1 teaspoon fresh lime juice; Grated coconut for garnish

Recipe GLPRb9d9b8ac49dc63

Dessert

110 min

497 cal

Servings: 8

Oven

SNAP eligible

A creamy coconut custard dessert made with toasted bread cubes, coconut milk, and condensed milk, baked until set and topped with a fragrant mango reduction sauce and toasted coconut. This tropical treat offers a perfect balance of rich coconut flavor and bright mango sweetness.

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Ingredients

1 loaf white bread, cut into cubes

3 cups coconut milk

1 can (14 oz) sweetened condensed milk

1 tablespoon coconut extract

¼ teaspoon ground cinnamon

4 large eggs, beaten

1 cinnamon stick

5 tablespoons sugar

6 tablespoons water

3 ripe mangoes, peeled and diced

1 teaspoon fresh lime juice

Grated coconut for garnish

Directions

Preheat oven to 400°F. Arrange bread cubes in a single layer on a baking sheet and toast for 5 minutes until lightly golden and crispy, then set aside.
In a large mixing bowl, whisk together the coconut milk, condensed milk, coconut extract, ground cinnamon, and beaten eggs until well combined and smooth.
Add the toasted bread cubes to the milk mixture and stir gently to coat all pieces. Let the mixture stand for 20 minutes, stirring occasionally, until the bread has absorbed most of the liquid.
Pour the soaked bread pudding mixture into a greased baking pan. Reduce oven temperature to 350°F and bake uncovered for 1 hour, until the pudding is set and a knife inserted into the center comes out clean. Do not overbake; the interior should be moist but firm.
While the pudding bakes, prepare the mango sauce. In a medium saucepan over high heat, combine water, sugar, and cinnamon stick. Bring to a boil and cook for 2 minutes.
Add the diced mango and lime juice to the saucepan and return to a boil. Reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until the sauce thickens and the liquid reduces by about half.
Remove the cinnamon stick from the mango sauce and set aside to cool slightly.
Once the bread pudding has finished baking and cooled slightly, top with the warm mango sauce and sprinkle with grated coconut. Serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4.25

This is an accessible weeknight dessert that leans on pantry staples—bread, eggs, condensed milk, and cinnamon—all readily available at any Charlotte-area chain, though fresh mangoes will be seasonal and pricier October through April. The stated 110 minutes is honest for baking and sauce reduction, but add 15 minutes of hands-on prep for whisking custard and chopping mangoes; the real overhead is the bake time, which means it does not suit a same-night impulse. Cost per serving runs around $2.00 to $2.50, driven by coconut milk and fresh mango; budget for a premium mango at $1.50 to $2.00 if the bin looks good. This reheats moderately well—the pudding dries out slightly after 24 hours—so it works best made a day ahead and served at room temperature with fresh sauce.