Mango-Coconut Bread Pudding [Bulkbites.com]

• Servings: 8
• Time: 120 minutes

Coconuts are rich in essential nutrients like potassium, dietary fiber, thiamine, niacin, riboflavin, folate, zinc, magnesium, manganese, iron, calcium and copper. Including coconuts in your diet helps to control the blood cholesterol and blood sugar levels in the body. Coconuts also provide lots of energy to the body. Mangoes contain important nutrients like vitamin C, vitamin A, potassium, dietary fiber, calcium, iron, magnesium and vitamin B6. Eating mangoes helps to prevent muscular degeneration and controls the blood sugar levels in the body.

Nutrition

• calories: 338
• protein: 10
• carbs: 57
• fat: 8
• saturated fat: 4.82
• polyunsaturated fat: 0.67
• monounsaturated fat: 0.87
• cholesterol: 47
• sodium: 311
• potassium: 256
• dietary fiber: 1.34
• sugars: 27.13
• vitamin a: 90
• vitamin c: 376
• calcium: 3843
• iron: 659
• magnesium: 0
• complex carbs: 28.53
• other fats: 1.64

Ingredients

• 0.25 cup Honey
• 1 cup Milk, fluid, nonfat, calcium fortified (fat free or skim)
• 1 spray , about 1/3 second Oil, PAM cooking spray, original
• 1 piece Ripe Mango
• 6 slice, medium Bread, french or vienna (includes sourdough)
• 2 large Egg, whole, raw, fresh
• 1 tsp Vanilla extract
• 0.25 cup Nuts, coconut meat, dried (desiccated), sweetened, flaked, canned
• 1 Can Coconut milk
• 0.5 cup Sugars, granulated
• 1 large Egg, white, raw, fresh
• 5 gram Cornstarch
• 1 slice Plain Butter
• 4 tbsp Nestle Carnation Fat Free Evaporated Milk
• 0.25 cup Apricot nectar, canned, without added ascorbic acid

Instructions

• Set the oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.
• To prepare bread pudding, in a large bowl, mix honey, fat free milk, egg white, eggs, coconut milk and vanilla extract.
• Add mango and bread. Keep it aside for at least half an hour. Then pour it in a baking tray that is lightly coated with cooking spray.
• Bake the mixture at the set temperature for an hour. Sprinkle it with coconut and continue to bake until it is set. Keep it aside for half an hour before serving.
• To prepare sauce, mix apricot nectar and sugar in a pan. Bring the mixture to a boil. Reduce heat and simmer for at least 10 minutes.
• Remove from heat and add butter.
• In a bowl, mix evaporated milk and cornstarch. Add this mixture to the apricot mixture and bring to a boil.
• Continue to cook for a minute. Serve the sauce with bread pudding.