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Mango Coconut French Toast Bake

In this Mango Coconut French Toast bake, coconut water gives great flavor and reduces the typical fat and calories found in French Toast.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 6 - 8 servings. 1x

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

  1. For the overnight ingredients, place bread in 9 1/2 x 13 1/2 x 2-inch baking dish.
  2. 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.
  3. Before baking, take pan out of refrigerator and let sit for 15 minutes.
  4. Preheat oven to 425 degrees F.
  5. 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.
  6. Bake in oven until bread starts to toast and center is just set, about 40-45 minutes.