Food & Wine

DEAR OLD DAD WEEK: COCONUT FRENCH TOAST WITH GRILLED PINEAPPLE AND TROPICAL SALSA

Father's Day is on Sunday, so this week we'll share hearty, dad-friendly fare that you could serve dad on the big day. This breakfast idea, from Cooking Light magazine, will get dad's day started off right.

INGREDIENTS

Salsa:

2 tablespoons flaked sweetened coconut

2 teaspoons fresh lime juice

2 peeled ripe mangoes, chopped

1 pint strawberries, chopped

French toast:

1 cup egg substitute

1 cup light coconut milk

1 cup 1% low-fat milk

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

2 large eggs

1 (16-oz.) loaf French bread, cut into 16 slices

Cooking spray

Remaining ingredients:

1 medium pineapple, peeled, cored, and cut crosswise into 8 slices

Powdered sugar (optional)

DIRECTIONS:

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

Preheat oven to 400 degrees.

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 degrees 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. Makes 8 servings.

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