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  • 65minutes
  • 691calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, H, D, E
MineralsZinc, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 78.07 ml raisins

  2. 59.16 ml dark rum , split for soaking raisins and for sauce

  3. 14.17 g unsweetened butter

  4. 1892.72 ml diced challah

  5. 1 large mango , peeled cored and diced

  6. 4 large eggs

  7. 473.18 ml milk

  8. 59.14 ml flaked coconut

  9. 2.46 ml grated ginger

  10. 2.46 ml vanilla extract or 1 vanilla bean , scraped from pod

  11. 118 1/59 ml light brown sugar

  12. 4.92 ml cinnamon

  13. 4.92 ml grated nutmeg

  14. 99 1/52 g unsalted butter

  15. 236 1/29 ml brown sugar

  16. 236 1/29 ml heavy cream

  17. 14.79 ml flaked coconut

  18. mango , slices

Instructions Jump to Ingredients ↑

  1. Soak raisins in rum for 15 minutes then strain reserving rum for sauce.

  2. Butter a 9x11 casserole pan with 1/2 ounce butter.

  3. Place bread cubes in prepared pan top with raisins.

  4. Process in a food processor the egg mixture ingredients till smooth. Pour over bread, cover with plastic wrap and let soak for 1 hour.

  5. Preheat oven 350. Bake for 40 minutes top with 1 tablespoon coconut and bake 5-10 more minutes.

  6. Meanwhile melt the butter add 1 cup brown sugar and cream stir till dissolved. Add rum that was used to soak raisins.

  7. Serve pudding hot with lots of sauce and garnish with sliced mango.

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