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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

MANGO BREAD PUDDING with MANGO RUM SAUCE Recipe

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This recipe for MANGO BREAD PUDDING with MANGO RUM SAUCE is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 baguettes, day old
3 cups sugar
12 large eggs
¼ cup vanilla extract
2 ½ cups Creme de Coco (sweet)
1 cup Pina Colada mix (no alcohol)
8 cups whole milk
6 cups diced fresh mangos, frozen thawed OK
1 cup shredded coconut
MANGO RUM SAUCE FOR BREAD PUDDING
½ cup butter
2 cups sugar
2 eggs
½ cup heavy cream
1 ½ cups pureed mangos
¼ cup clear rum
Directions:
Directions:
Dice bread in 1 ½ in approx. cubes, fill a 200 size hotel pan with enough bread to fill to top. This is your bread measurement. Put the bread from the pan into a very large mixing bowl. Wipe out crumbs from pan and spray with cooking spray. In a large mixing bowl, mix the next 6 ingredients well. Pour over bread in the other large bowl and fold and mix well. Fold in mangos. Pour into prepared pan, smooth or shake to settle, just a little, you want the top a bit bumpy. Sprinkle with coconut.

Bake in 350 oven about 1 hour 15 minutes until center is set and knife inserted in center comes out almost clean.

Mango Sauce Directions
Dissolve sugar in melted butter stir until smooth and sugar is dissolved. Beat the eggs well and slowly pour into sugar mixture, whisking quickly. Add the cream, then the mango puree, let it cool a few minutes and stir in the rum. Serve bread pudding warm with a scoop of vanilla ice cream and pour some warm mango rum sauce over it all.

 

 

 

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