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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Coconut French Toast with Grilled Pineapple

Cooking Light JUNE 2011

  • Yield: 5 servings
  • Hands-on:19 Minutes
  • Total:22 Minutes

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.

Nutritional Information

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
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Coconut French Toast with Grilled Pineapple recipe

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