Description
In this Mango Coconut French Toast bake, coconut water gives great flavor and reduces the typical fat and calories found in French Toast.
Ingredients
Scale
Overnight ingredients:
- 8 slices of whole wheat bread, cut into thirds
- 4 large eggs
- 1 1/2 cups (3/4th of a 500 ml container) Vita Coco unflavored coconut water
- 1/3 cup brown sugar
- 1/4 cup reduced-fat milk
- 1/4 teaspoon baking powder
- 1/4 teaspoon coconut extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Before baking ingredients:
- 1 (24 ounce) bag frozen chopped mango
- 1/2 cup (remaining 1/4 cup of 500 ml container) Vita Coco unflavored coconut water
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 cup shredded unsweetened coconut
Instructions
- For the overnight ingredients, place bread in 9 1/2 x 13 1/2 x 2-inch baking dish.
- In a bowl, mix eggs, 1 1/2 cups coconut water, 1/3 cup brown sugar, milk, baking powder, coconut extract, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger. Pour over bread; cover and refrigerate for at least 3 hours or overnight.
- Before baking, take pan out of refrigerator and let sit for 15 minutes.
- Preheat oven to 425 degrees F.
- In a bowl, mix together mango, 1/2 cup coconut water, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger. Pour evenly over bread. Sprinkle coconut on top.
- Bake in oven until bread starts to toast and center is just set, about 40-45 minutes.