• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

A Taste for Travel

The world's most amazing food, drink and sun destinations

  • Home
  • About Us
    • News and Awards
    • Privacy Policy
    • Disclosure
  • Partner with Us
  • Contact
  • Home
  • About Us
    • News and Awards
    • Privacy Policy
    • Disclosure
  • Partner with Us
  • Contact
  • Destinations
    • Mexico
      • Mexico City
      • Cancun Riviera-Maya
      • Huatulco & Mazunte
      • Morelia
      • Oaxaca City
      • Puerto Escondido
      • Puerto Vallarta
      • Chiapas
      • San Miguel de Allende
    • Caribbean
      • Anguilla
      • Antigua and Barbuda
      • Aruba
      • Bahamas
      • Bonaire
      • Curacao
      • Dominican Republic
      • Grenada
      • Martinique
      • St. Kitt’s
      • Trinidad & Tobago
      • Virgin Islands
    • Central America
      • Belize
      • Costa Rica
      • Guatemala
      • Panama
    • Europe
      • Cyprus
      • Ireland
      • Italy
      • Portugal
      • Spain
      • Turkey
    • Canada & United States
      • British Columbia
      • Nova Scotia
      • Ontario
      • Florida
      • Hawaii
      • Kentucky
  • Recipes
    • Appetizers
    • Breakfasts
    • Drinks
    • Desserts
    • Sauces & Salsas
    • Entrees
    • Soup
    • Guatemalan Recipes
  • Reviews & Tips
  • Types of Travel
    • Cruises & Boating
    • Food & Wine
    • Romantic Getaways
  • Destinations
    • Mexico
      • Mexico City
      • Cancun Riviera-Maya
      • Huatulco & Mazunte
      • Morelia
      • Oaxaca City
      • Puerto Escondido
      • Puerto Vallarta
      • Chiapas
      • San Miguel de Allende
    • Caribbean
      • Anguilla
      • Antigua and Barbuda
      • Aruba
      • Bahamas
      • Bonaire
      • Curacao
      • Dominican Republic
      • Grenada
      • Martinique
      • St. Kitt’s
      • Trinidad & Tobago
      • Virgin Islands
    • Central America
      • Belize
      • Costa Rica
      • Guatemala
      • Panama
    • Europe
      • Cyprus
      • Ireland
      • Italy
      • Portugal
      • Spain
      • Turkey
    • Canada & United States
      • British Columbia
      • Nova Scotia
      • Ontario
      • Florida
      • Hawaii
      • Kentucky
  • Recipes
    • Appetizers
    • Breakfasts
    • Drinks
    • Desserts
    • Sauces & Salsas
    • Entrees
    • Soup
    • Guatemalan Recipes
  • Reviews & Tips
  • Types of Travel
    • Cruises & Boating
    • Food & Wine
    • Romantic Getaways
Home » Recipes » Breakfasts » Mango French Toast Casserole to Make Ahead

Mango French Toast Casserole to Make Ahead

Posted March 6, 2021, Updated December 9, 2022 //  by Michele Peterson 1 Comment

We may earn income from links in this post. Please read this Disclosure for details.

Jump to Recipe Print Recipe
Collage of French toast casserole topped with fruit with Pinterest text overlay.

The bright colours and tropical flavours of this make-ahead Mango French Toast Casserole make it perfect for a carefree weekend breakfast or a special brunch like Easter or Mother’s Day.

I love how easy it is to prepare this French Toast casserole the night before, pop it in the fridge overnight and it’ll be ready to bake whenever I get down to the kitchen and start looking for coffee.

It’s also super easy to put together in the morning.  

Make ahead French toast in a white casserole dish.
Make this casserole the night before for a super easy breakfast.

Why We Love This Baked French Toast Casserole

  • Making something homemade for breakfast can challenging on busy mornings! You can make this baked French Toast casserole ahead of time and serve it when you need it. 
  • It’s full of protein (eggs) and vitamins (fresh fruit) to start the day off right.
  • Rich and airy, this beautiful dish is perfect for a company brunch or special occasion. 
  • If you need to throw something together last minute it works for that too. For Same-Day French Toast Casserole you just need to factor in time to allow the bread to soak. 
  • This is a great recipe to make with kids. They can help make bread cubes, whisk eggs and arrange the fruit. 
  • It’s a great way to use up day-old bread instead of letting it go to waste!
  • It’s tasty! Kids love it. Grown-ups love it too!

Ingredients You’ll Need

Ingredients for Baked French Toast including bread, orange zest, milk, cream, mango chunks, syrup, eggs, butter, powdered sugar, vanilla, kiwi and strawberries, granulated sugar, cinnamon.
Ingredients top to bottom, left to right: bread, orange zest, milk, cream, mango chunks, syrup, eggs, butter, powdered sugar, vanilla, kiwi and strawberries, granulated sugar, cinnamon.

Day-old challah or brioche bread: The type of bread you use is super important as it forms the base and structure of the casserole. Day-old bread is preferred.

Large Eggs: Eggs make the Baked French toast casserole fluffy plus they contain lots of nutrients. 

Milk: Milk is soaked up by the bread and helps form the custard. 

Half and Half Cream: Cream adds richness and depth to the flavour. 

Vanilla: Very important for the distinct aroma and flavour. I use real vanilla rather than artificial vanilla. 

Maple Syrup: Add natural sweetness and a few minerals to the mix! Try to use pure golden or amber maple syrup. 

Cinnamon: Fresh ground cinnamon adds traditional French toast flavour to the dish. 

Orange Zest: Grated orange zest bumps up the aroma and intensifies the flavours of the tropical fruits.

Melted Butter: Butter adds a bit of fat for lift and to keep everything moist while baking. 

Granulated Sugar: A little more sweetness to offset the fruit.

Mango: Sweet and juicy mango is like nature’s candy. Fresh or frozen both work well. Just thaw before using if frozen. 

Kiwi: Kiwi fruit is one of my favourites for breakfast dishes! I love its pop of colour and tartness. 

Strawberries: Fresh strawberries take this casserole over the top! 

Icing Sugar: Dusting the baked French Toast provides a touch of extra sweetness to top things off. 

Instructions 

Scroll down to the recipe card for exact quantities and method. 

1. Brush the inside of a 9 x 13 x 2-inch baking dish with one-half the melted butter. For best results use an oval or rectangular dish made of stoneware, pottery, or Corningware rather than clear glass or metal.

2. Whisk the eggs in a large bowl until frothy. Add the milk, cream, maple syrup, vanilla, cinnamon, orange zest and whisk again until completely combined.

Process shot of beating eggs.
Beat the eggs until frothy.

3. Add the cubes of bread to the bowl of egg and milk and mix until combined. Let sit for 15 minutes in the refrigerator. 

4. Spread half the soaked bread on the bottom of the greased baking dish. Distribute and press down lightly on the bread with a fork so the bread completely covers the surface of the baking dish.

Process shot of soaked brioche bread in baking dish.
Ensure the bread is fully saturated by the liquid.

5. Sprinkle half of the mango chunks over the surface of the bread. 

6. Top with remaining bread and press down lightly so the surface is even. It will be bumpy. 

Mango chunks layered in the bread.
This baked French Toast has a layer of mango inside it.

 If you’re making it ahead, stop at this point. Cover the casserole with plastic wrap and store in the fridge overnight. 

7. Brush top with remaining butter. Sprinkle with granulated sugar.

Fruit topping on baked French Toast.

8. Bake in a preheated 350 F oven for 30 – 40 minutes or until firm to the touch and lightly browned. Check after 20 minutes and cover lightly with foil if browning too quickly.

9. Cool for 5 minutes, arrange remaining fruit including the mango, sliced kiwi, and strawberries on top. Dust with confectioner’s sugar if desired.

10. Serve with maple syrup or whipped cream.  

French toast casserole served with fruit and syrup.
Serve this fresh fruit French Toast with maple syrup.

Helpful Recipe Tips for Baked French Toast 

  • Soaking the bread overnight will allow the eggs and milk to soak into the bread fully. But it’s just as delicious if it’s made the same day. 
  • Pressing the bread down with a fork will make sure the egg mixture covers the entire surface of the dish.
  • Your finished dish will look lumpy on top, but it will still taste good!
  • If the dish starts browning fast, cover it loosely with foil so that you can bake it without burning.
  • If your jarred cinnamon is over one year old, it’s time to replace it for the best possible flavour!

What to Serve With French Toast 

Portrait of serving of French Toast topped with fresh fruit.
Serve as part of a brunch or special occasion breakfast.
  • For those who want a little more sweetness, I recommend serving it with extra maple syrup on the side.  You could also garnish with fresh whipped cream if you want to get fancy.
  • As far as other side dishes, you don’t really need to serve the Mango French Toast Casserole with anything else since all of the major food groups are included in this dish. You’ve got the bread for carbs, eggs for protein, plenty of dairy ingredients, and a healthy serving of yummy fruit. 
  • If you really wanted, you could make some sausages or maple glazed bacon to add a little meat on the side. I like to keep it simple and serve as a one-dish breakfast.
  • It goes really well with coffee, hot cocoa, spiced Christmas tea, a chilled glass of juice or our Venetian Blush Campari and Orange Cocktail.

Storing and Freezing

  • You can store the baked Mango French Toast Casserole in the fridge for two or three days and reheat it in the microwave.
  • Store baked individual servings for up to six months in sealed freezer bags. Just thaw in the fridge and reheat in the microwave before topping with fruit. 
  • You can also make the base of this casserole ahead and freeze it before baking. Then just thaw overnight in the fridge and reheat in a microwave or oven (covered) before topping with fruit. 

Other Breakfast Recipes You’ll Love

Easy Spanish Breakfast Casserole

Quick and Easy Green Chili Eggs and Cornbread

Watercress Fritters – Guatemalan Mini Omelettes 

Scrambled Eggs with Tomatoes and Onion 

Other Mango Recipes to Try 

No-Bake Mango Pie

Sparkling Mango Cocktail from Los Cabos Mexico

Mango and Black Bean Casserole

 

Make ahead French toast in a white casserole dish.
Print
4.77 from 17 votes

Easy Mango French Toast Casserole to Make-Ahead

This colourful baked Mango French Toast Casserole bursts with fresh flavours and is the perfect easy breakfast or company brunch. Make it ahead or the same day - it's your choice!
Prep Time10 mins
Cook Time40 mins
Resting Time15 mins
Total Time1 hr 5 mins
Course: Breakfast, Brunch
Cuisine: American, Caribbean, Latin American
Servings: 8 people
Calories: 962kcal
Author: Michele Peterson
Cost: $10

Equipment

  • whisk
  • Baking Dish - 9 x 13 inch oval or rectangular. Preferably stoneware, pottery or Corningware rather than clear glass or metal.

Ingredients

  • 6 cups day-old challah or brioche bread diced into 1-inch cubes
  • 5 eggs large
  • 1 1/2 cup milk
  • 1/2 cup Half and Half cream
  • 2 teaspoon vanilla
  • 3 Tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 Tablespoons grated orange zest
  • 1/4 cup butter melted
  • 1 Tablespoons granulated sugar
  • 2 cups mango chunks cut in one-inch pieces (divided) thaw before using if frozen. 
  • 2 kiwi fruit peeled and sliced crosswise
  • 10 fresh strawberries stems removed and sliced
  • icing sugar for dusting optional
Prevent your screen from going dark

Instructions

  • Preheat oven to 350 F.
  • Brush the inside of a 9 x 13 x 2-inch baking dish with one-half of the melted butter. 
  • Whisk the eggs in a large bowl until frothy. Add the milk, cream, maple syrup, vanilla, cinnamon, orange zest and whisk again until completely combined. 
  • Add the cubes of bread to the bowl of egg and milk and stir just until combined. Let sit for 15 minutes in the refrigerator. While it's soaking, prepare the fruit.
  • Spread half the bread on the bottom of the greased baking dish. Distribute and press down lightly on the bread with a fork so the bread completely covers the surface of the baking dish.  
  • Sprinkle one cup of the mango chunks over the surface of the bread.
  • Top with remaining bread and press down lightly so the surface is even. It will be bumpy.  If you're making it the night before, stop at this stage. Cover the casserole with plastic wrap and store in the fridge overnight.
  • Brush top with remaining butter. Sprinkle with granulated sugar.
  • Bake for 30 - 40 minutes or until firm to the touch and lightly browned. Check after 20 minutes and cover lightly with foil if it's browning too quickly.
  • Cool for 5 minutes. Then arrange remaining mango, sliced kiwi, and strawberries on top, and dust with confectioner’s sugar if desired.
  • Serve with maple syrup or whipped cream.

Notes

  • You can store the baked Mango French Toast Casserole in the fridge for two or three days and reheat it in the microwave.
  • Store baked individual servings for up to six months in sealed freezer bags. Just thaw in the fridge and reheat in the microwave before topping with fruit. 
  • You can also make the base of this casserole ahead and freeze it before baking. Just thaw overnight in the fridge and reheat in a microwave or oven (covered) before topping with fruit. 
Nutritional information is created by online calculators so the figures are only estimates.

Nutrition

Calories: 962kcal | Carbohydrates: 99g | Protein: 26g | Fat: 53g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 431mg | Sodium: 938mg | Potassium: 287mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2446IU | Vitamin C: 46mg | Calcium: 205mg | Iron: 3mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Save to Pinterest!

Make-ahead french Toast casserole with text overlay for Pinterest.

Michele Peterson
Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

« Salpicón de Pollo – Chicken Salad Tostadas (+ Video)
Guatemalan Food: The Best Traditional Dishes to Try »

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

Previous Post: «Salpicón de Pollo served on a crispy tostada. Salpicón de Pollo – Chicken Salad Tostadas (+ Video)
Next Post: Guatemalan Food: The Best Traditional Dishes to Try Woman in red dress making tortillas in Guatemala.»

Reader Interactions

Comments

  1. esperanza y tomas

    March 16, 2021 at 6:13 pm

    5 stars
    A feast for the eyes as well as for the body!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Michele Peterson in Tuscany Italy Credit Insight Vacations.

Hi, I'm Michele! Welcome to A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 1.5 million readers annually! 

Along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

More about me →

Popular Posts

  • Insider’s Guide to Seaweed Conditions in Cancun and Riviera Maya in 2023
  • 19 Best Canned Sardine Recipes from Around the World
  • 20 Bucket List Things to Do in Bonaire
  • Best Caribbean Beaches Without Seaweed: Where to Go in 2023
  • 25 Bucket List Things to Do in Huatulco, Oaxaca
  • Pepián de Pollo – Guatemalan Spiced Chicken Stew

Trending Spring Travel

  • 9 Best Food Tours in Florence
  • The 10 Best Castle Hotels in Ireland
  • 25 Bucket List Things to Do in Paphos, Cyprus
  • The Perfect 7-day Azores Itinerary: Top Things to See and Do
  • 25 Guatemalan Festivals and Celebrations for Your Bucket List
  • The Best All-Inclusive Resorts in Cancun and Riviera-Maya
Download the free ebook with 5 easy to make Guatemalan recipes!
Booking.com

Site Footer

Follow A Taste for Travel

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Copyright © 2016–2023 A Taste for Travel

52 shares