Baked Coconut French Toast with Tropical Fruit Compote
From mountainmama 15 years ago
- 30 minutes to make
- Serves 8
This is another Do-A-Head Recipe. While the fruit compote really complements this dish, you can omit it and pour on maple syrup instead. If you do so, reduce the amount of sugar in the milk mixture by half.
Ingredients
- Compote: shopping list
- 1 1/2 cups chopped fresh pineapple shopping list
- 1 cup chopped peeled mango shopping list
- 1 cup chopped peeled papaya shopping list
- 1 cup chopped peeled kiwifruit shopping list
- 3 tablespoons sugar shopping list
- 3 tablespoons fresh lime juice shopping list
- French toast: shopping list
- 16 (1-inch-thick) slices diagonally cut French bread baguette (about 10 ounces) shopping list
- cooking spray shopping list
- 1 1/4 cups light coconut milk shopping list
- 1 1/4 cups egg substitute shopping list
- 1/2 cup sugar shopping list
- 1 tablespoon vanilla extract shopping list
- 1/2 cup flaked sweetened coconut shopping list
How to make it
- To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.
- To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, egg substitute, 1/2 cup sugar, and 1 tablespoon vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight.
- Preheat oven to 350°.
- Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 350º for 30 minutes or until coconut is golden. Serve warm with fruit compote.
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