Coconut French Toast With Grilled Pineapple And Tro

Name: Coconut French Toast With Grilled Pineapple And Tropical Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

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)

1
To prepare salsa, combine first 4 ingredients; cover and chill.
2
Preheat oven to 400u00b0.
3
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.
4
Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray. Bake at 400u00b0 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; 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.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salsa:, 2 tablespoons flaked sweetened coconut, 2 teaspoons fresh lime juice, 2 peeled ripe mangoes, chopped, and more.

Yes, Coconut French Toast With Grilled Pineapple And Tropical Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coconut French Toast With Grilled Pineapple And Tropical Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions