Recipe

Baked Coconut French Toast With Tropical Fruit Compote Recipe


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Ingredients
  • 1/2 c flaked sweetened coconut
  • 1 1/2 c sliced fresh pineapple
  • 16 (1-inch-thick) slices diagonally cut French bread baguette (about 10 oz)
  • 1 c sliced peeled kiwifruit
  • 1 c sliced peeled papaya
  •  Cooking spray
  • 3 tbsps fresh lime juice
  • 1 1/4 c light coconut milk
  • 1 c sliced peeled mango
  • 1/2 c sugar
  • 1 1/4 c egg substitute
  •  French toast:
  • 1 tbsp vanilla extract
  • 3 tbsps sugar
  •  Compote:

Directions
  • Step #1 To prepare compote, mix first 6 ingredients.
  • Step #2 Cover up & chill for 8 hrs or overnight.
  • Step #3 To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
  • Step #4 Combine light coconut milk, stirring with a whisk, & 1 tbsp vanilla, egg substitute, 1/2 c sugar, & pour evenly over bread.
  • Step #5 Turn the bread over to coat.
  • Step #6 Cover up & put in the fridge for 8 hrs or overnight.
  • Step #7 Preheat oven to 350°.
  • Step #8 Remove bread mixture from refrigerator, & uncover.
  • Step #9 Turn bread slices over, & sprinkle evenly with flaked coconut.
  • Step #10 Let stand at about room temp 15 mins.
  • Step #11 Bake, uncovered, at 350º for 30 mins or until coconut is golden.
  • Step #12 Serve warm with fruit compote.
  • Enjoy the Baked Coconut French Toast with Tropical Fruit Compote recipe

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