Coconut Mango Bread Pudding With Rum Sauce

• 4 large eggs, room temperature, beaten
• 1 can (13.66 ounces) coconut milk
• 1/3 cup packed brown sugar
• 1 teaspoon rum extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 4 cups torn French bread
• 1/3 cup chopped dried mangoes
• 1/4 cup unsweetened coconut flakes, toasted
• Sauce:
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 2 tablespoons water
• 1 large egg yolk, room temperature, beaten
• 1/2 teaspoon rum extract
• Toasted unsweetened coconut flakes, optional

1. In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mango 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.
2. 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 175u0b0, 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.

eggs, coconut milk, brown sugar, rum, vanilla, ground cinnamon, bread, mangoes, unsweetened coconut flakes, butter, brown sugar, water, egg yolk, rum, coconut flakes

Taken from www.tasteofhome.com/recipes/coconut-mango-bread-pudding-with-rum-sauce/ (may not work)