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.
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 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.
To make ahead: Refrigerate unbaked casserole for up to 1 day.
1/2 starch, 1/2 fruit, 1/2 other carbohydrate, 1/2 reduced-fat milk, 1/2 medium-fat protein, 2 1/2 fat