Mango Coconut French Toast Bake

Disclosure: Vita Coco compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own.

As we wrap up our Recipe ReDux sponsored recipe contest “Get Culinary with Coconut Water”, I had to slip in another recipe. I seriously never thought about using coconut water in cooking before this contest and now I can’t stop thinking of ways to use it!

With the weekend here, I figured it was time to switch up our usual Saturday pancake breakfast routine. I decided to wing it and see how coconut water would fare in replacing some of the milk and eggs in this overnight French Toast bake.

Mango Coconut French Toast Bake

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

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Description

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

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Ingredients

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

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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.

Turns out, it works!  Not only does coconut water add flavor but it makes for a lighter, less dense and super moist French toast. I went for a tropical flair with the mango and coconut but you could swap in any fruit you like, fresh, frozen or canned. (I actually got the recipe inspiration from our intern’s Overnight French Toast using strawberries and bananas.)

Check out all the yummy and unique Recipe ReDux members’ recipes below featuring Vita Coco unflavored coconut water. Would love to hear if you try out any of them or if you have your own ideas for how to use coconut water in the kitchen!