Coconut French Toast with Grilled Pineapple and Tropical Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Easy to make, this rich dish is full of flavor and color. It's best prepared with day-old bread. You can serve the pineapple slices raw, but the deep, caramelized flavors you get from cooking them in a grill pan are worth the extra effort. Ingredients:
2 tablespoons flaked sweetened coconut |
2 teaspoons fresh lime juice |
2 peeled ripe mangoes, chopped |
1 pint strawberries, chopped |
1 cup egg substitute |
1 cup light coconut milk |
1 cup 1% low-fat milk |
1/2 cup granulated sugar |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
2 large eggs |
1 (16-ounce) loaf french bread, cut into 16 slices |
cooking spray |
remaining ingredients |
1 medium pineapple, peeled, cored, and cut crosswise into 8 slices |
powdered sugar (optional) |
Directions:
1. To prepare salsa, combine first 4 ingredients; cover and chill.
2. Preheat oven to 400°.
3. To prepare French toast, combine egg substitute and next 6 ingredients (egg substitute through eggs) in a large bowl, stirring well with a whisk. Place bread in egg mixture; press down with spatula to completely submerge bread in egg mixture. Let stand 15 minutes.
4. Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray. Bake at 400° for 12 minutes or until set. Remove from oven, and keep warm.
5. While bread bakes, heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 4 pineapple slices in pan; cook 4 minutes on each side or until pineapple begins to brown. Remove from pan; keep warm. Repeat procedure with remaining pineapple and cooking spray. Arrange 2 toast pieces on each of 8 plates; top each serving with 1 pineapple slice and 1/2 cup salsa. Sprinkle with powdered sugar, if desired.
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