Mango Coconut Bread Pudding via
Mango Coconut Bread Pudding with Mango Sauce. For dessert or brunch. Or whenever you wish.

My sister Brittany was visiting last week and we made a trip to my favorite bakery right in our town of Falmouth, Maison Villatte. It’s one of those French bakeries that has the most beautiful rustic breads, gorgeous pastries (and I don’t even like pastries), beautiful sandwiches on baguettes, etc. The smell from the sidewalk of butter and freshly baked bread draws you in and once you’re in, you don’t want to leave. And you wouldn’t mind throwing on an apron and learning a few things back in the kitchen.

Anyhow, we originally went there for a loaf of olive bread (the best) and cappuccinos. Three chocolate chip cookies were added after we couldn’t take our eyes off them. Then, completely unexpected, as we were leaving, the lovely woman who rang us up, handed us a large bag full of 6 beautiful loaves of bread. Just because. Look at these beauties.
Mango Coconut Bread Pudding via

Between Britt, Adrian and me, we ate 1.5 loaves that night.

The rest was split between Britt’s freezer and our freezer. Knowing that this month’s Recipe ReDux theme is: spring cleaning {Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize}, I knew I had to put some of that gorgeous bread to use along with a few of the many bags of frozen mangos that have been waiting to be added to some form of deliciousness.

Mango Coconut Bread Pudding via
So, inspired by the slightly warmer weather we had over the weekend, voila Mango Coconut Bread Pudding. Custardy in the center, crunchy on top and not overally sweet.

Mango Coconut Bread Pudding via

Here’s how to make this Mango Coconut Bread Pudding:

Mango Coconut Bread Pudding
Serves: 10
Time: 1 hour 45 minutes
• 1 ½ cups whole milk
• ¼ cup honey
• 1 Tbsp vanilla extract
• ½ Tbsp cardamom
• ¾ tsp salt
• 2 5.3oz containers Siggi’s Icelandic style strained low-fat yogurt, coconut
• 3 large eggs
• 6 cups (1-inch) day-old cubed rustic bread (about 6 slices)
• 4 cups frozen mango chunks
• ½ cup unsweetened, unsulfured flaked coconut
• 3 cups frozen mango chunks
• 2 Tbsp honey
• ¾ cup water
• 1 5.3 oz container Siggi’s Icelandic style strained low-fat yogurt, coconut
Directions: Preheat oven to 350°. For mango coconut bread pudding, combine first 7 ingredients into a large mixing bowl. Add bread chunks, frozen mango and coconut and let sit for 30-45 minutes at room temp. Spray a baking dish with cooking spray (or butter lightly) and add mixture to dish. We used a square 6×6 inch dish. Bake for 55-60 minutes, until lightly browned on top and set. Let sit at least 20 minutes. Meanwhile, make the mango sauce by bringing mango chunks, honey and water to a boil in a small saucepan. Reduce and let simmer, about 10 minutes. Remove from heat. Serve the bread pudding with a dollop of coconut yogurt and a spoonful of warm mango sauce.

For more “spring cleaning” recipes, visit these fellow Recipe ReDuxer sites:

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