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Coconut French Toast with Grilled Pineapple and Tropical Salsa

Yield 8 servings
Easy to make, this rich dish is full of flavor and color. It's best prepared with day-old bread. You can serve the pineapple slices raw, but the deep, caramelized flavors you get from cooking them in a grill pan are worth the extra effort.

Ingredients

  • Salsa:
  • 2 tablespoons flaked sweetened coconut
  • 2 teaspoons fresh lime juice
  • 2 peeled ripe mangoes, chopped
  • 1 pint strawberries, chopped
  • French toast:
  • 1 cup egg substitute
  • 1 cup light coconut milk
  • 1 cup 1% low-fat milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 (16-ounce) loaf French bread, cut into 16 slices
  • Cooking spray
  • Remaining ingredients:
  • 1 medium pineapple, peeled, cored, and cut crosswise into 8 slices
  • Powdered sugar (optional)

Nutrition Information

  • calories 350
  • caloriesfromfat 15 %
  • fat 5.7 g
  • satfat 2.3 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 11.4 g
  • carbohydrate 64.8 g
  • fiber 4.4 g
  • cholesterol 54 mg
  • iron 2.8 mg
  • sodium 523 mg
  • calcium 112 mg

How to Make It

  1. To prepare salsa, combine first 4 ingredients; cover and chill.

  2. Preheat oven to 400°.

  3. To prepare French toast, combine egg substitute and next 6 ingredients (egg substitute through eggs) in a large bowl, stirring well with a whisk. Place bread in egg mixture; press down with spatula to completely submerge bread in egg mixture. Let stand 15 minutes.

  4. Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray. Bake at 400° for 12 minutes or until set. Remove from oven, and keep warm.

  5. While bread bakes, heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 4 pineapple slices in pan; cook 4 minutes on each side or until pineapple begins to brown. Remove from pan; keep warm. Repeat procedure with remaining pineapple and cooking spray. Arrange 2 toast pieces on each of 8 plates; top each serving with 1 pineapple slice and 1/2 cup salsa. Sprinkle with powdered sugar, if desired.