Coconut-Mango Upside Down Baked French Toast

Coconut-Mango Upside Down Baked French Toast might be a good recipe to expand your main course recipe box. For $2.94 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 23g of protein, 45g of fat, and a total of 927 calories. This recipe serves 4. If you have honey, unsweetened coconut milk, orange juice, and a few other ingredients on hand, you can make it. 27 people were glad they tried this recipe. A few people really liked this American dish. It is brought to you by Baked Chicago. From preparation to the plate, this recipe takes about 20 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 76%, this dish is good. Similar recipes include Coconut-Ginger Baked French Toast, Coconut + Bananan Overnight Baked French Toast, and Baked Coconut French Toast with Tropical Fruit Compote.

Servings: 4

Cooking duration: 20 minutes

 

Ingredients:

4 tablespoons butter

3 eggs

8 slices French bread, sliced 1-inch thick

1 teaspoon ground cinnamon

4 tablespoons honey

2 mangos, thinly sliced

1/2 cup mango-orange juice

1/8 teaspoon sea salt

1 cup unsweetened flaked coconut, toasted

1 cup unsweetened coconut milk

1 teaspoon vanilla extract

Equipment:

baking pan

oven

frying pan

bowl

whisk

Cooking instruction summary:

Preheat your oven to 400 F degrees. Generously grease a 13×9-inch baking pan. Set aside.Place the flaked coconut in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. Do not overcook.In a small microwavable bowl, melt the butter. Then mix in the cinnamon, honey and toasted coconut. Pour this mixture into the prepared baking pan, spreading it to evenly coat the bottom of the pan. Space the sliced mango evenly over the coconut mixture.In a shallow bowl, whisk together the eggs, vanilla, salt, juice and milk. Dip both sides of the French bread into the egg mixture, letting it soak up the liquid. Then place it in the prepared pan.Bake for 20 minutes, or until golden brown. Invert onto a serving platter and serve immediately.The coconut-mango upside down baked French toast is mildly sweet without any garnishes, but you may prefer to sprinkle confectioners’ sugar on top or use your favorite syrup.

 

Step by step:


1. Preheat your oven to 400 F degrees. Generously grease a 13×9-inch baking pan. Set aside.

2. Place the flaked coconut in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. Do not overcook.In a small microwavable bowl, melt the butter. Then mix in the cinnamon, honey and toasted coconut.

3. Pour this mixture into the prepared baking pan, spreading it to evenly coat the bottom of the pan. Space the sliced mango evenly over the coconut mixture.In a shallow bowl, whisk together the eggs, vanilla, salt, juice and milk. Dip both sides of the French bread into the egg mixture, letting it soak up the liquid. Then place it in the prepared pan.

4. Bake for 20 minutes, or until golden brown. Invert onto a serving platter and serve immediately.The coconut-mango upside down baked French toast is mildly sweet without any garnishes, but you may prefer to sprinkle confectioners’ sugar on top or use your favorite syrup.


Nutrition Information:

Quickview
939 Calories
23g Protein
45g Total Fat
117g Carbs
20% Health Score
Limit These
Calories
939
47%

Fat
45g
70%

  Saturated Fat
33g
211%

Carbohydrates
117g
39%

  Sugar
41g
46%

Cholesterol
152mg
51%

Sodium
895mg
39%

Alcohol
0.34g
2%

Get Enough Of These
Protein
23g
47%

Manganese
1mg
99%

Selenium
53µg
76%

Folate
271µg
68%

Vitamin C
55mg
67%

Vitamin B1
0.65mg
44%

Iron
7mg
40%

Fiber
9g
40%

Vitamin B3
7mg
38%

Vitamin B2
0.6mg
35%

Vitamin A
1711IU
34%

Phosphorus
339mg
34%

Copper
0.67mg
33%

Magnesium
96mg
24%

Potassium
736mg
21%

Vitamin B6
0.41mg
20%

Zinc
2mg
17%

Vitamin B5
1mg
15%

Vitamin E
2mg
14%

Calcium
114mg
11%

Vitamin K
6µg
6%

Vitamin D
0.87µg
6%

Vitamin B12
0.32µg
5%

covered percent of daily need
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