Mango-Coconut Bread Pudding
Contributed by Diane S.

* Exported from MasterCook *

                       Mango-Coconut Bread Pudding

Recipe By     :Donna Shields, Cooking Light, January/February 2000
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts                        Desserts/Custards & Puddings


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---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)

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.

MC Formatted by Jamie Rahm [craftncook@earthlink.net]




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Per serving: 115 Calories (kcal); 3g Total Fat; (19% calories from fat); 2g
Protein; 22g Carbohydrate; 51mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0