Nutrition per serving may change if servings are adjusted.
1 pound whole-grain bread, diced (1-inch pieces)
3 cups diced mango, fresh or frozen
8 large eggs
3½ cups reduced-fat milk
½ cup (1 stick) unsalted butter, melted
3 tablespoons packed light brown sugar
1 tablespoon freshly grated nutmeg
2 teaspoons vanilla extract
¼ teaspoon salt
¾ cup toasted unsweetened coconut flakes
Coat a 9-by-13-inch baking dish with cooking spray.
Toss bread and mango in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, nutmeg, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with coconut. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.
Preheat oven to 350°F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.
Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.
To make ahead: Refrigerate unbaked casserole for up to 1 day.
384 calories;20 g fat(11 g sat); 5 g fiber; 37 g carbohydrates; 15 g protein; 79 mcg folate; 180 mg cholesterol; 18 g sugars; 7 g added sugars; 1,199 IU vitamin A; 18 mg vitamin C; 185 mg calcium; 2 mg iron; 331 mg sodium; 375 mg potassium
Vitamin C (30% daily value), Vitamin A (24% dv), Folate (20% dv)
Carbohydrate Servings: 2½
Exchanges: ½ starch, ½ fruit, ½ other carbohydrate, ½ reduced-fat milk, ½ medium-fat protein, 2½ fat