Coconut milk and mango shine in this bright and fruity spin on the classic dessert. If mango isn't available, you can use fresh pineapple in its place.
Ingredients:
4 cups cubed dry whole-wheat bread
1 ½ cups cubed mango or 1 cup chopped fresh pineapple
1 (14 ounce) can light coconut milk
1 large egg
1 large egg white
¼ cup packed brown sugar
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon ground allspice
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
¼ cup unsweetened shredded coconut, divided
Directions:
Coat six 8-ounce ramekins with cooking spray. Combine bread cubes and mango (or pineapple) in a medium bowl. Divide the mixture among the prepared ramekins.
Whisk coconut milk, egg, egg white, brown sugar, butter, vanilla, allspice, cinnamon, nutmeg and 2 tablespoons coconut in a medium bowl. Pour over the bread mixture in each ramekin. Let stand for 5 minutes. Sprinkle with the remaining 2 tablespoons coconut.
Arrange 3 of the ramekins in the basket of a 6- to 9-quart air fryer. Cook at 350℉ until set, 15 to 17 minutes (they'll be a little loose at this stage.) Carefully remove to a wire rack to cool. Repeat with the remaining ramekins. Let stand for 10 minutes before serving.
