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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Vegetarian
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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!

Tips from Home Chefs

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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