Mango Coconut Bread Pudding With Rum Sauce - cooking recipe

Ingredients

1/3 cup raisins
4 tablespoons dark rum, split for soaking raisins and for sauce
1/2 ounce unsweetened butter
8 cups diced challah
Egg Mixture ingredients
1 large mango, peeled cored and diced
4 large eggs
2 cups milk
1/4 cup flaked coconut
1/2 teaspoon grated ginger
1/2 teaspoon vanilla extract or 1/2 vanilla bean, scraped from pod
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon grated nutmeg
Rum Sauce ingredients
3 1/2 ounces unsalted butter
1 cup brown sugar
1 cup heavy cream
Garnish
1 tablespoon flaked coconut
mango, slices

Preparation

Soak raisins in rum for 15 minutes then strain reserving rum for sauce.
Butter a 9x11 casserole pan with 1/2 ounce butter.
Place bread cubes in prepared pan top with raisins.
Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.
Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.
Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.
Serve pudding hot with lots of sauce and garnish with sliced mango.