INGREDIENTS

    Bread pudding
  • 1 cup nonfat milk
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 (14ounce)can light coconut milk
  • 2 large eggs
  • 1 large egg white
  • 6 slices day-old cubed French bread
  • 2 cups diced peeled ripe mangoes (1/2 pound)
  • cooking spray
  • 1/3 cup sweetened flaked coconut , toasted

    • Sauce

  • 1/2 cup sugar
  • 1/3 cup mango nectaror apricot nectar
  • 1 tablespoon butter or
  • 1/2 cup margarine
  • 1 teaspoon cornstarch
  • 1 (5ounce)can fat-free evaporated milk

DIRECTIONS

  1. Preheat oven to 350°F.
  2. To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes.
  3. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut.
  4. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
  5. To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes.
  6. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl.
  7. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
  8. Serve warm over bread pudding.