Coconut French Toast with Warm Orange-Pineapple Syrup

recipe
You'll feel like you're on a tropical vacation when you wake up your taste buds with this unique version of French toast. The bread is soaked in a coconut-egg base and served with sweet pineapple syrup.

Yield:

9 servings (serving size: 1 piece french toast, 2 teaspoons coconut, and 1 tablespoon syrup)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 14 Minutes
Other: 30 Minutes

Nutritional Information

Calories 121
Caloriesfromfat 22 %
Fat 3 g
Satfat 2.1 g
Protein 1.9 g
Carbohydrate 21.1 g
Fiber 0.3 g
Cholesterol 5 mg
Iron 0.7 mg
Sodium 105 mg
Calcium 34 mg

Ingredients

9 (1/4-inch-thick) slices diagonally cut French bread baguette
1/2 cup egg substitute
3/4 cup fat-free half-and-half
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/8 teaspoon salt
Cooking spray
6 tablespoons flaked sweetened coconut, toasted
9 tablespoons Orange-Pineapple Syrup

Preparation

1. Arrange baguette slices evenly in an 8-inch baking dish. Combine egg substitute and next 5 ingredients, stirring with a whisk; pour evenly over baguette slices. Let stand 30 minutes, turning once.

2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add baguette slices; cook 3 minutes on each side or until golden. Sprinkle with coconut, and drizzle with Orange-Pineapple Syrup.

NOTE: Nutritional analysis totals include Orange-Pineapple Syrup.

Note:

Leah Krastel,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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