Mango-Coconut Bread Pudding

1 cup milk
1/4 cup honey
1 tsp. vanilla extract
1 14oz. can light coconut milk
2 large eggs
1 large egg white
6 slices day-old cubed French bread
2 cups diced peeled ripe mango
1/3 cup flaked sweetened coconut, toasted

Sauce:
1/2 cup sugar
1/3 cup mango or apricot nectar
1 tbsp. margarine
1 tsp. cornstarch
1 5oz. can evaporated milk

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 glass 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.

8 servings