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Mango-Coconut Overnight French Toast
9 h 30 m
“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.”
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
1Coat a 9-by-13-inch baking dish with cooking spray.
2Toss 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.
3Preheat oven to 350°F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.
4Bake 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.