1 loaf of day old bread, cubed
2 eggs
1/2 c. sugar
1 t. vanilla
1 can of coconut milk
1 c. toasted shredded coconut
1/2 c. shredded coconut
2 ripe mangoes, cubed
Make the bread pudding custard by mixing the eggs, sugar, vanilla and coconut milk together. Add in the toasted coconut milk. Mix in the toasted shredded coconuts and toss with cubed bread. Let it sit and soak for at least an hour. Preheat oven to 325. Fold in half of the mangoes into the bread custard and pour into greased 9 x9 baking pan. Bake for half an hour, pull out and cover with remaining 1/2 cup of shredded coconut and continue to bake for another half an hour. In a small sauce pan, heat up the remaining mango and stir until it turns syrupy.
Serve the pudding with the mango syrup over it. Enjoy!