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.

Recipe by Cooking Light June 2004


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8 servings


Ingredient Checklist


Instructions Checklist
  • To prepare salsa, combine first 4 ingredients; cover and chill.

  • Preheat oven to 400°.

  • 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.

  • 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.

  • 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.

Nutrition Facts

350 calories; calories from fat 15%; fat 5.7g; saturated fat 2.3g; mono fat 1.4g; poly fat 0.8g; protein 11.4g; carbohydrates 64.8g; fiber 4.4g; cholesterol 54mg; iron 2.8mg; sodium 523mg; calcium 112mg.