You are here

Coconut French Toast With Grilled Pineapple And Tropical Salsa

Healthy.Eater's picture
  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
  Salt 1⁄4 Teaspoon
  Eggs 2 Large
  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.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.3 (16 votes)