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Coconut Mango Bread Pudding with Rum Sauce

All of the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas
  • Total Time
    Prep: 30 min. Cook: 3 hours.
  • Makes
    6 servings


  • 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


  • 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.
  • 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 175°, 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.

Test Kitchen tips
  • Feel free to substitute whatever dried fruits you have on hand.
  • Nutrition Facts
    3/4 cups with 2 tablespoons sauce: 447 calories, 24g fat (18g saturated fat), 175mg cholesterol, 285mg sodium, 49g carbohydrate (37g sugars, 1g fiber), 8g protein.

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    Average Rating:
    • AKEmily
      Jun 17, 2020

      Yummy! I absolutely loved the sauce. I added a bit more dried mango and coconut