Mango Coconut Bread Pudding

2 slices white bread, toasted
1 egg
1/4th cup sugar
2.5 tbl butter
1 mango, chopped into small pieces
2 tablespoons heavy cream
3/4 cup coconut milk (canned, use the creamy bit at the top of the can)
splash vanilla extract, pinch of salt

Rip up bread and place into a mid sized muffin tin, the 2 pieces should be enough to fill 6 muffin cups, use muffin liners so that you can skip greasing the cups.
Melt butter and let it start to almost brown, then add sugar.  keep it moving but let it start to brown and caramelize a bit (hence the caramel in the title).  Add coconut milk and mango. Cook over medium heat until it is bubbling and mangos soften up.  Turn off heat, sprinkle with salt. Add vanilla, add the cream and mix that in. then whisk in the egg, going fast so that the egg can't scramble on you (or temper the egg with a bit of the mixture first if paranoid).
Spoon/pour mango custard mixture over bread bits as evenly as you can.  Cover and let cool. Refrigerate for at least a few hours, can even be over night.  Bake water bath style at 350 for 30-45 mins depending on the size of your muffin cups.

This makes 6 servings at just under 200 cals a serving. 

serves just find plain, or you can add 50 or so cals a serving with a few tablespoons of whip cream if you serve it cool or some hard sauce if you serve it hot. or maybe some caramel sauce if you want to ramp up the caramel aspect of it.