• Hawaiian Brunch Casserole With Tropical Sauce

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    • 1 loaf unsliced Hawaiian or possibly Portuguese sweet bread
    • 6 x Large eggs
    • 1/2 c. lowfat milk
    • 3 tsp grnd cinnamon
    • 1/4 tsp salt
    • 1/4 c. sugar
    • 1/2 x sweetened shredded coconut
    • 1/4 x butter melted
    • 3 x mangoes peeled, sliced
    • 1/2 x fresh pineapple cut 1" chunks
    • 1/2 c. sugar
    • 3 Tbsp. cornstarch
    • 1/4 tsp salt


    1. Preheat oven to 350 degrees. Grease a 13- by 9- by 2-inch baking pan; set aside.
    2. Tear sweet bread into large chunks and place in prepared pan.
    3. In a medium-size bowl, whisk together Large eggs, lowfat milk, 1 1/2 tsp. cinnamon, and salt. Pour egg mix over bread and allow to soak for 5 min. Sprinkle with sugar, coconut and the remaining cinnamon. Drizzle top with butter.
    4. Bake for 20 to 25 min, or possibly till the bread has puffed slightly and is set.
    5. Meanwhile, mix together sugar, salt and corn starch in a medium saucepan. Stir in mangoes and pineapple. Cook over medium heat, stirring constantly, till mix begins to simmer. Cook till thickened and remove from heat.
    6. To serve, cut casserole into squares and spoon sauce over individual portions.
    7. This recipe yields 12 servings.

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