Coconut French Toast With Grilled Pineapple And Tropical Salsa
|Flaked sweetened coconut||2 Tablespoon|
|Lime juice||2 Teaspoon|
|Chopped peeled ripe mango||2 Cup (32 tbs)|
|Strawberries||1 Pint, chopped|
|Egg substitute||1 Cup (16 tbs)|
|Light coconut milk||1 Cup (16 tbs)|
|1% milk||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|French bread loaf||16 Ounce, cut in 16 slices|
|Pineapple||1 Medium, peeled, cored, and cut crosswise into 8 slices|
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 (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 bread mixture 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, and cook for 4 minutes on each side or until pineapple begins to brown. Remove from pan, and keep warm. Repeat procedure with the remaining pineapple and cooking spray. Arrange 2 French toast pieces on each of 8 plates, and top each serving with 1 pineapple slice and 1/2 cup salsa. Sprinkle with powdered sugar, if desired.