Here is what you need...
1 large, ripe mango, peeled, pitted and pureed
1/2 cup drained soft silken tofu
2 1/2 cups unsweetened coconut milk
1/2 cup firmly packed light brown sugar or natural sweetener
1 teaspoon pure vanilla extract
8 to 10 slices white bread, crusts removed
1/4 cup unsweetened shredded coconut
1 large, ripe mango (optional), peeled, pitted, and diced, for garnish
- Preheat oven to 350°.
- To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
- To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Serve warm over bread pudding.
This is what it should look like....
So, since I am getting more activity on facebook and not necessarily my blog. I am going to ask some questions.
1. Do you think being vegan and vegetarian is too expensive now days and just not sensible?
2. Have you tried any of the recipes I have posted? Just Curious :)
I NEED FEEDBACK, please !