Coconut French Toast with Grilled Pineapple

Photo: John Autry; Styling: Cindy Barr

Recipe from

Recipe Time

Hands-on: 19 Minutes
Total: 22 Minutes

Nutritional Information

Calories 394
Fat 9.1 g
Satfat 5.2 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 11.4 g
Carbohydrate 67.8 g
Fiber 3.6 g
Cholesterol 108 mg
Iron 3.2 mg
Sodium 523 mg
Calcium 88 mg

Ingredients

1 cup light coconut milk
1/4 cup sugar
1/4 cup fat-free milk
3 large eggs
1 (12-ounce) loaf French bread, cut into 15 slices
Cooking spray
10 (1/4-inch-thick) slices peeled pineapple
1/2 cup flaked sweetened coconut

Preparation

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

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.

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.

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.

Note:

David Bonom,

June 2011