Mango-Coconut Bread Pudding

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

Sauce:
1/2 cup sugar
1/3 cup mango or apricot nectar
1 tablespoon butter
1 teaspoon cornstarch
1 (5-ounce) can evaporated milk
Preparation
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.