Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

While the fruit compote really complements this dish, you can omit it and pour on maple syrup instead. If you do so, reduce the amount of sugar in the milk mixture by half.

Recipe by Cooking Light November 2005


Recipe Summary

8 servings (serving size: 2 french toast slices and 1/2 cup compote)


Ingredient Checklist


Instructions Checklist
  • To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.

  • To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, egg substitute, 1/2 cup sugar, and 1 tablespoon vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight.

  • Preheat oven to 350°.

  • Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 350º for 30 minutes or until coconut is golden. Serve warm with fruit compote.

Nutrition Facts

349 calories; calories from fat 22%; fat 8.6g; saturated fat 3.5g; mono fat 1.5g; poly fat 2.5g; protein 8.6g; carbohydrates 60.3g; fiber 4.1g; iron 1.8mg; sodium 309mg; calcium 44mg.