Mango-Coconut Bread Pudding
Source of Recipe
Internet
List of Ingredients
Bread Pudding
1 cup fat-free milk
1/4 cup honey
1 teaspoon vanilla extract
1 can light coconut milk (14 oz.)
2 large eggs
1 large egg white
6 cups day-old French bread (about 6 slices) -- in 1" cubes
2 cups diced peeled ripe mango (about 1/2 lb.)
cooking spray
1/3 cup flaked sweetened coconut -- toasted
Sauce
1/2 cup sugar
1/3 cup mango or apricot nectar
1 tablespoon butter or margarine
1 teaspoon cornstarch
1 can evaporated fat-free milk (5 oz)
Recipe
1. Preheat oven to 350F.
2. To prepare bread pudding, combine first 6 ingredients in a large bowl.
Stir in bread and mango. Let stand at room temperature 30 minutes. Pour
mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake
at 350F for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes
or until set. Let stand 30 minutes before serving.
3. To prepare sauce, combine sugar and nectar in a small saucepan. Bring
to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in
butter. Combine the cornstarch and evaporated milk in a small bowl. Add
cornstarch mixture to nectar mixture. Bring to a boil over a medium heat;
cook 1 minute, stirring constantly. Serve warm over bread pudding.
INFO: Mangos are packed with beta carotene, fiber and vitamin C.
Article: Taste of Trends 2000, pg. 114. Recipe by Donna Shields, who
lives in Key West, FL, and is the author of Caribbean Light.
|
|
member logon
