Mango-Coconut Bread Pudding

• 4 cups loosely packed 1-inch cubes Italian or French bread
• 2 1/2 Tbs. vegan margarine, such as Earth Balance, melted
• 1 13-oz. can light coconut milk
• 3/4 cup sugar
• 1 Tbs. vanilla extract
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 1/2 tsp. salt
• 2 medium mangoes, peeled and cut into 1/2-inch dice (2 cups)
• 1/4 cup unsweetened, shredded coconut
• 1/4 cup chopped pistachios

1. Preheat oven to 350F.
2. Coat 8- or 10-cup baking dish with cooking spray.
3. Toss together bread cubes and margarine in large bowl.
4. Whisk together coconut milk, sugar, vanilla, cinnamon, cardamom, and salt in medium bowl.
5. Pour mixture over bread cubes, stir to coat, and soak 20 minutes.
6. Add mangoes and coconut, and stir until combined.
7. Transfer mixture to prepared baking dish, sprinkle pistachios over top, and gently press in.
8. Bake 45 minutes, or until pudding is set and top is golden.
9. Serve warm.

italian, margarine, light coconut milk, sugar, vanilla, ground cinnamon, ground cardamom, salt, mangoes, coconut, pistachios

Taken from www.vegetariantimes.com/recipe/mango-coconut-bread-pudding/ (may not work)