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For this irresistible bread pudding, you'll soak fluffy challah bun pieces, fresh mango, and dried cherries in a sweet coconut milk mixture, then bake it all until warm and toasty. You'll top it off with a simple coconut glaze and toasted coconut chips for even more nutty, tropical flavor.
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Crack the egg into a large bowl. Add the lime zest, a pinch of salt, 3/4 cup of the coconut milk, and 3/4 cup of the sugar. Whisk to thoroughly combine. Add the diced mango and cherries; stir to combine. Add the bun pieces; gently stir to combine. Set aside to saturate, about 2 minutes.
Meanwhile, in a small pot, heat the remaining coconut milk to boiling on high. Once boiling, reduce the heat to medium-high to maintain a simmer. Cook, stirring frequently, 12 to 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Turn off the heat. Just before serving, stir in 1 tablespoon of the remaining sugar (you will have extra). Working 1 lime wedge at a time, add enough juice to reach your desired consistency (you may have extra). Serve the baked bread pudding topped with the coconut glaze and coconut chips. Enjoy!
Tips from Home Chefs