Mango Coconut Bread Pudding With Rum Sauce

• 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

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

raisins, dark rum, butter, challah, egg, mango, eggs, milk, flaked coconut, grated ginger, vanilla, light brown sugar, cinnamon, nutmeg, ingredients, butter, brown sugar, heavy cream, flaked coconut, mango

Taken from www.food.com/recipe/mango-coconut-bread-pudding-with-rum-sauce-161389 (may not work)