Coconut Mango Bread Pudding with Rum Sauce

Ingredients

• 4 large eggs, beaten
• 1 can (13.66 ounces) coconut milk
• 1/3 cup packed brown sugar
• 1 teaspoon rum extract
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 4 cups torn French bread
• 1/3 cup chopped dried mangoes
• 1/4 cup unsweetened coconut flakes, toasted
• Sauce:
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 2 tablespoons water
• 1 large egg yolk, beaten
• 1/2 teaspoon rum extract
• Toasted unsweetened coconut flakes, optional

Directions

1. In a large bowl, whisk the first 6 ingredients until blended. Gently stir in bread, mangoes and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours.
2. In a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil. Immediately transfer to a bowl; stir in rum extract. Serve warm bread pudding with rum sauce. If desired, top with additional coconut