Mango Coconut Bread Pudding

Ingredients

For Bread pudding

Nonfat milk  - 1 cup
Honey  - 1/4 cup
Vanilla extract  - 1 tsp
Light coconut milk  - 1 (14ounce)can
Eggs  - 2 large
Egg white  - 1 large
Day-old cubed French bread  - 6 slices
Diced peeled ripe mangoes (1/2 pound)  - 2 cups
Cooking spray
Sweetened flaked coconut , toasted 

For Sauce

Sugar  - 1/2 cup
Mango nectaror apricot nectar  - 1/3 cup
Butter - 1 tblsp  or Margarine  - 1/2 cup
Cornstarch  - 1 tsp
Fat-free evaporated milk  - 1 (5ounce)can

Method

Preheat oven to 350°F.

For bread pudding

1.Mix together the  first 6 ingredients in a large bowl.

2.Stir in bread and mango and set aside at room temperature 30 minutes.

3.Pour mixture into an 11 x 7-inch baking dish coated with cooking spray and bake at 350° for 1 hour.

4.Sprinkle with coconut.

5.Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.

For sauce
1.Mix together sugar and nectar in a small saucepan and bring to a boil.

2.Reduce heat, and simmer 10 minutes.

6.Remove from heat; stir in butter.

4.Combine the cornstarch and evaporated milk in a small bowl.

5.Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.

6.Serve warm over bread pudding.