Coconut French Toast With Grilled Pineapple And Tropical Salsa Recipe
Ingredients
| Sweetened, flaked coconut | 2 Tablespoon, sweetened (SALSA:) | |
| Lime juice | 2 Teaspoon (SALSA:) | |
| 2 cups chopped peeled ripe mangoes | ||
| Strawberries | 1 Pint, chopped (SALSA:) | |
| Egg substitute | 1 Cup (16 tbs) (FRENCH TOAST:) | |
| Light coconut milk | 1 Cup (16 tbs) (FRENCH TOAST:) | |
| Milk fat | 1 Cup (16 tbs) (FRENCH TOAST:) | |
| Granulated Sugar | 1/2 Cup (16 tbs) (FRENCH TOAST:) | |
| Vanilla extract | 1/2 Teaspoon (FRENCH TOAST:) | |
| Salt | 1/4 Teaspoon (FRENCH TOAST:) | |
| Eggs | 2 Large (FRENCH TOAST:) | |
| 1 (16-ounce) loaf French bread, cut into 16 slices | ||
| Cooking spray | ||
| 1 medium pineapple, peeled, cored, and cut crosswise into 8 slices | ||
Directions
1. To prepare salsa, combine first 4 ingredients, cover and chill.
2. Preheat oven to 400°.
3. To prepare French toast, combine egg substitute and next 6 ingredients (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 bread mixture stand 15 minutes.
4. 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.
5. While bread bakes, heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 4 pineapple slices in pan, and cook for 4 minutes on each side or until pineapple begins to brown. Remove from pan, and keep warm. Repeat procedure with the remaining pineapple and cooking spray. Arrange 2 French toast pieces on each of 8 plates, and top each serving with 1 pineapple slice and 1/2 cup salsa. Sprinkle with powdered sugar, if desired.
2. Preheat oven to 400°.
3. To prepare French toast, combine egg substitute and next 6 ingredients (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 bread mixture stand 15 minutes.
4. 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.
5. While bread bakes, heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 4 pineapple slices in pan, and cook for 4 minutes on each side or until pineapple begins to brown. Remove from pan, and keep warm. Repeat procedure with the remaining pineapple and cooking spray. Arrange 2 French toast pieces on each of 8 plates, and top each serving with 1 pineapple slice and 1/2 cup salsa. Sprinkle with powdered sugar, if desired.
Chef
