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Coconut French Toast with Grilled Pineapple and Tropical Salsa

Cooking Light

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Worthy of a Special Occasion

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.

Yield: 8 servings

Ingredients

  • Salsa:
  • 2  tablespoons  flaked sweetened coconut
  • 2  teaspoons  fresh lime juice
  • 2  peeled ripe mangoes, chopped
  • 1  pint strawberries, chopped

  • French toast:
  • 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)

Preparation

To prepare salsa, combine first 4 ingredients; cover and chill.

Preheat oven to 400°.

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.

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.

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.

Nutritional Information

Calories:
350 (15% from fat)
Fat:
5.7g (sat 2.3g,mono 1.4g,poly 0.8g)
Protein:
11.4g
Carbohydrate:
64.8g
Fiber:
4.4g
Cholesterol:
54mg
Iron:
2.8mg
Sodium:
523mg
Calcium:
112mg
Matt Miller, Cooking Light, JUNE 2004