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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

Recipe Summary test

active:
15 mins
total:
9 hrs 30 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 14.8g; carbohydrates 37.3g; dietary fiber 4.9g; sugars 18.5g; fat 20.1g; saturated fat 11.4g; cholesterol 180.1mg; vitamin a iu 1198.6IU; vitamin c 18.3mg; folate 78.8mcg; calcium 185mg; iron 2.1mg; magnesium 56.8mg; potassium 374.9mg; sodium 331mg; added sugar 7g.
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