Banana-Mango Bread Pudding With Coconut Caramel Sauce Recipe

A sweet twist on an old favorite.

| November 22, 2011


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

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