Hands-on Time
19 Mins
Total Time
22 Mins
Yield
5 servings
Photo: John Autry; Styling: Cindy Barr

How to Make It

Step 1

Preheat oven to 200°. Place a baking sheet in the oven.

Step 2

Combine coconut milk, sugar, fat-free milk, and eggs in a shallow dish, stirring with a whisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.

Step 3

Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.

Step 4

Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.

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