Baked Coconut French Toast with Tropical Fruit Compote

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!

Made this thanksgiving morning. Super easy. So delicious. Left off the shredded coconut on some for my boyfriend, and he didn't even realize it was made with coconut milk. Was a big hit with everyone.

Great use of the summer's fruit. Made it once for a scrapbooking retreat brunch & once for church meeting. Got rave reviews both times! Subbed evaporated cane juice organic sugar.