I'm used to having syrup or something juicy on my French toast, but this was still delicious! I ran out of egg mixture while soaking the last 5 pieces, so I think only soaking them for 1 min. total (30 sec. each side) would be plenty.
Coconut French Toast with Grilled Pineapple
Photo: John Autry; Styling: Cindy Barr
Yield: 5 servings
More From Cooking Light
Total: 22 Minutes
Amount per serving
- Calories: 394
- Fat: 9.1g
- Saturated fat: 5.2g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.5g
- Protein: 11.4g
- Carbohydrate: 67.8g
- Fiber: 3.6g
- Cholesterol: 108mg
- Iron: 3.2mg
- Sodium: 523mg
- Calcium: 88mg
- 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
- 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.
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