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.

Leah Krastel
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
12 mins
cook:
14 mins
additional:
30 mins
total:
56 mins
Yield:
9 servings (serving size: 1 piece french toast, 2 teaspoons coconut, and 1 tablespoon syrup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

121 calories; calories from fat 22%; fat 3g; saturated fat 2.1g; protein 1.9g; carbohydrates 21.1g; fiber 0.3g; cholesterol 5mg; iron 0.7mg; sodium 105mg; calcium 34mg.
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