Baked Coconut French Toast with Tropical Fruit Compote
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.
Compote:
1 1/2 cups chopped fresh pineapple
1 cup chopped peeled mango
1 cup chopped peeled papaya
1 cup chopped peeled kiwifruit
3 tablespoons sugar
3 tablespoons fresh lime juice
French toast:
16 (1-inch-thick) slices diagonally cut French bread baguette (about 10 ounces)
Cooking spray
1 1/4 cups light coconut milk
1 1/4 cups egg substitute
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup flaked sweetened coconut
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.
Yield 8 servings (serving size: 2 french toast slices and 1/2 cup compote)