Coconut Mango Bread Pudding With Rum Sauce Recipe

Ingredients

4 large eggs, beaten1 can (13.66 ounces) coconut milk1/3 cup packed brown sugar1 teaspoon rum extract1/2 teaspoon vanilla extract1/2 teaspoon ground cinnamon4 cups torn French bread1/3 cup chopped dried mangoes1/4 cup unsweetened coconut flakes, toastedSauce:1/4 cup butter1/2 cup packed brown sugar2 tablespoons water1 large egg yolk, beaten1/2 teaspoon rum extractToasted unsweetened coconut flakes, optional

Preparation

In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mangoes and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours.

In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.