Ingredients:
Bread Pudding:
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6 cups Cubed Stale Artisan Bread
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14.5 oz Canned Coconut Milk
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2 Eggs
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1 tsp Vanilla
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1/4 cup Honey
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Sliced Mango, to serve
Coconut Cream Sauce:
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Cream from 1 Can of Coconut Milk
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2 Tbsp Honey
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1/2 tsp Vanilla
Directions:
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Preheat the oven to 350F. Tear bread into bite-size pieces and arrange them in an 8x8 baking dish.
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In a bowl whisk together the coconut milk, Mango Masala Rub, eggs, vanilla, and honey. Pour mixture over bread and let stand for 15 minutes stirring only once.
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Place the bread pudding in the oven and cook for 45 minutes or until golden.
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Meanwhile, in a small put over medium heat combine the ingredients for the coconut cream sauce, let cook until flavors marry, about 3-4 minutes.
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Allow the bread pudding to rest for 10 minutes before serving it with a drizzle of coconut cream sauce and mango slices.
