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.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray and set aside.

Step 2

In a large mixing bowl, whisk together the coconut milk, whole milk, heavy cream, granulated sugar, eggs, and vanilla extract until smooth.

Step 3

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.

Step 4

Fold in the diced mangoes gently to ensure even distribution without breaking them apart.

Step 5

Pour the bread mixture into the prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Once the bread pudding is done, let it cool for about 10 minutes. Serve warm, drizzled generously with the warm rum sauce.

Nutrition Facts

Serving size	(3192.1g)

Amount per serving	% Daily Value*
Calories	8178.1

Total Fat 372.9g	0%
Saturated Fat 203.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1827.2mg	0%
Sodium 5806.1mg	0%
Total Carbohydrate 1006.3g	0%
Dietary Fiber 42.9g	0%
Total Sugars 425.3g
Protein 174.9g	0%

Vitamin D 245.6IU	0%
Calcium 1282.8mg	0%
Iron 46.5mg	0%
Potassium 3119.8mg	0%

*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.

Source of Calories

Fat: 41.5%

Protein: 8.7%

Carbs: 49.8%