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.
I followed the spirit of the recipe, but made some changes. I used whole eggs instead of egg substitute, I used less sugar and added some xylitol, and I used coconut-almond milk beverage instead of canned lite coconut milk. It turned out very well and I thought it was certainly sweet enough without any topping. I made my own fruit salad with what is in season. I found it needed another 10 minutes in the oven. That may have been due t my using a different kind of coconut milk, although I would have thought using whole eggs would have made up for that. It would serve about 7, I'd say.
This is a winning recipe. I made it for brunch for weekend guests and they asked to take leftovers home... of course, we didn't have leftovers! I used half the sugar in the egg mixture (and it was perfectly sweet enough). The fruit compote was fabulous and really blended well with the subtle coconut flavors of the french toast. I can't wait to make it again!
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