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.
I followed the spirit of the recipe, but made some changes. I used whole eggs instead of egg substitute, I used less sugar and added some xylitol, and I used coconut-almond milk beverage instead of canned lite coconut milk. It turned out very well and I thought it was certainly sweet enough without any topping. I made my own fruit salad with what is in season. I found it needed another 10 minutes in the oven. That may have been due t my using a different kind of coconut milk, although I would have thought using whole eggs would have made up for that. It would serve about 7, I'd say.
This was AMAZING. Used real eggs and skipped papaya as it was not ripe in time. So easy, so good. Run, do not walk, to make it.
Great use of the summer's fruit. Made it once for a scrapbooking retreat brunch & once for church meeting. Got rave reviews both times! Subbed evaporated cane juice organic sugar.
Made this thanksgiving morning. Super easy. So delicious. Left off the shredded coconut on some for my boyfriend, and he didn't even realize it was made with coconut milk. Was a big hit with everyone.
This is a winning recipe. I made it for brunch for weekend guests and they asked to take leftovers home... of course, we didn't have leftovers! I used half the sugar in the egg mixture (and it was perfectly sweet enough). The fruit compote was fabulous and really blended well with the subtle coconut flavors of the french toast. I can't wait to make it again!
