Banana-Mango Bread Pudding With Coconut Caramel Sauce Recipe

A sweet twist on an old favorite.
Courtesy Family Features
November 22, 2011

While it takes a little time to prepare, Banana-Mango Bread Pudding With Coconut Caramel Sauce is well worth the effort.
Courtesy The J.M. Smucker Company


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MAIN ARTICLE: 

Holiday Desserts

Banana-Mango Bread Pudding With Coconut Caramel Sauce

Bread Pudding:
8 cups lightly packed 3/4-inch challah bread cubes
2 1/2 cups diced fresh mango (2 to 3 mangos)
2 medium bananas, halved lengthwise and sliced
4 large eggs, room temperature
1 can (14 ounces) sweetened condensed milk
1 can (9.6 ounces) mango nectar
1/2 cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg

Spiced Sour Cream:
1 cup sour cream
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Coconut Caramel Sauce:
2 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
1 cup unsweetened coconut milk

Toasted Coconut:
1/2 cup sweetened coconut flakes

Heat oven to 325 degrees. Coat 9-by-13-inch baking dish with nonstick cooking spray.

To make Bread Pudding:
In large bowl, combine bread cubes, mango and bananas. In medium bowl, whisk together eggs, sweetened condensed milk, mango nectar, milk, butter, vanilla, cinnamon, salt and nutmeg. Pour over bread mixture and stir until thoroughly moistened. Let stand for 30 minutes, then pour into prepared dish. Bake for 55 to 60 minutes, or until set in center. Cool slightly in pan on wire rack.

To make Spiced Sour Cream:
Stir together sour cream, sugar, vanilla, cinnamon and ginger until thoroughly blended. Chill until ready to serve.

To make Coconut Caramel Sauce:
In small saucepan over medium-low heat, cook butter and sugar for 5 minutes, stirring frequently. Whisk in coconut milk. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, or until sauce is slightly thickened. Remove from heat. Cover and keep warm.

To make Toasted Coconut:
Spread coconut on a microwave-safe plate. Microwave on High for 2 to 4 minutes, or until lightly toasted, tossing coconut with a fork after each minute. To avoid overbrowning, remove from plate immediately.

To serve:
Spoon Bread Pudding into individual shallow serving bowls. Drizzle with Coconut Caramel Sauce and top with a dollop of Spiced Sour Cream. Sprinkle with Toasted Coconut. Serve immediately.








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