Cooking Light'S Mango-Coconut Bread Pudding

• Bread pudding:
• 1 cup fat-free milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 (14-ounce) can light coconut milk
• 2 large eggs
• 1 large egg white
• 6 cups (1-inch) day-old cubed French bread (6 slices)
• 2 cups diced peeled ripe mango (1/2 pound)
• 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 stick margarine
• 1 teaspoon cornstarch
• 1 (5-ounce) can evaporated fat-free milk

1. Preheat oven to 350u0b0.
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 350u0b0 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 medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding.
4. Nutritional Information
5. Calories:285 (24% from fat)
6. Fat:7.6g (sat 3g,mono 1.1g,poly 0.6g)
7. Protein:6.7g
8. Carbohydrate:48.4g
9. Fiber:1.5g
10. Cholesterol:61mg
11. Iron:1.3mg
12. Sodium:234mg
13. Calcium:118mg
14. Donna Shields, Cooking Light, JANUARY 2000

bread pudding, milk, honey, vanilla, light coconut milk, eggs, egg white, bread, peeled ripe mango, cooking spray, coconut, sugar, mango, butter, cornstarch, milk

Taken from www.epicurious.com/recipes/member/views/cooking-lights-mango-coconut-bread-pudding-50006494 (may not work)