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. Source: EatingWell Magazine, November/December 2017

Carolyn Malcoun
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Ingredients

Directions

  • 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

384 calories; 20.1 g total fat; 11.4 g saturated fat; 180 mg cholesterol; 331 mg sodium. 375 mg potassium; 37.3 g carbohydrates; 4.9 g fiber; 18 g sugar; 14.8 g protein; 1199 IU vitamin a iu; 18 mg vitamin c; 79 mcg folate; 185 mg calcium; 2 mg iron; 57 mg magnesium; 7 g added sugar;