Coconut Bread Pudding with Mango & Dried Cherries
Dessert

Coconut Bread Pudding

with Mango & Dried Cherries

45 MIN
$15.99 6-8 Servings
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From the Test Kitchen

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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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    240 Cals (est.)
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fresh
ingredients
Coconut Bread Pudding with Mango & Dried Cherries
Title
  • 1 Pasture-Raised Egg
  • 2 Challah Buns
  • 1 Mango Cheek
  • 1 oz Sweetened Toasted Coconut Chips
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 Lime
  • 1½ Tbsps Dried Tart Cherries
  • 1 cup Powdered Sugar
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 350°F. Tear the buns into bite-sized pieces. Small dice the mango. Wash and dry the lime; using a zester or small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime.
Make the filling
2 Make the filling

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.

Bake the bread pudding
3 Bake the bread pudding
Lightly grease an 8-inch square baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.)
Make the coconut glaze & serve your dish
4 Make the coconut glaze & serve your dish

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!

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Coconut Bread Pudding

Prepare the ingredients
1 Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 350°F. Tear the buns into bite-sized pieces. Small dice the mango. Wash and dry the lime; using a zester or small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime.
2 Make the filling

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.

Make the filling
Bake the bread pudding
3 Bake the bread pudding
Lightly grease an 8-inch square baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.)
4 Make the coconut glaze & serve your dish

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!

Make the coconut glaze & serve your dish
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