Coconut French Toast with Grilled Pineapple and Tropical Salsa
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





