Mango Coconut Bread Pudding With Rum Sauce

From: CountryLady

On Mar 5, 2006

The best part of this dessert was the rum sauce! Since we don't like dark rum, I used coconut rum that comes in sample sizes fro our liquor stores. Even though I reduced the calories & fat content by using half & half, it was delish! Aside from scaling the recipe in half & using raisin bread, I followed the directions for the pudding itself. I baked it in a 7" round dish for a full hour; although it was quite crusty on top, the center part was rather mushy. Thanx for entering RSC8!

From: Elly in Canada

On Mar 2, 2006

Deeeeelicious! easy to make and oooooh so good!This pudding has a very smooth velvety texture and a great tropical flavour! I used white sugar because I had no brown!! Using challah is a great idea, I will make this again. DH really loved the pudding with sauce, he said 'this is a winner' compliments to the chef who created the recipe!

From: Mrs B

On Mar 8, 2006

I hadn't heard of challah before seeing it in this recipe. Unfortunately I wasn't able to buy any so substituted brioche instead (which I found suggested as an alternative eleswhere on the Internet). I loved the fact that this was so easy to make; I made the egg mixture in advance then came back to it when I was ready. This made 6 large portions and we enjoyed it hot one day and cold the following two nichts.

From: MarieAlice

On Mar 7, 2006

This was delicious. I don't do alcohol so I used rum flavouring instead with excellent results. I just used 3 TBS water and 1 TBS rum flavouring which worked fine. I love the flavour of rum with raisins. My DH really enjoyed this. Thanks for a wonderful recipe. I would have liked to take a photo of this, but my batteries were dead so I couldn't. As good as this recipe is though I am sure there will be lots of photos submitted.