Mango, nutmeg and coconut give this healthy breakfast casserole recipe tropical flair. If you can't find a ripe mango, pineapple is a good substitute.

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2017
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Ingredients

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Directions

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  • Coat a 9-by-13-inch baking dish with cooking spray.

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  • 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 degrees 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.

Tips

To make ahead: Refrigerate unbaked casserole for up to 1 day.

Nutrition Facts

383.6 calories; protein 14.8g 30% DV; carbohydrates 37.3g 12% DV; exchange other carbs 2.5; dietary fiber 4.9g 20% DV; sugars 18.5g; fat 20.1g 31% DV; saturated fat 11.4g 57% DV; cholesterol 180.1mg 60% DV; vitamin a iu 1198.6IU 24% DV; vitamin c 18.3mg 30% DV; folate 78.8mcg 20% DV; calcium 185mg 19% DV; iron 2.1mg 12% DV; magnesium 56.8mg 20% DV; potassium 374.9mg 11% DV; sodium 331mg 13% DV; added sugar 7g.