Baked Coconut French Toast With Tropical Fruit Compote

This recipe is delicious and fairly healthy for you, as it is taken from Cooking Light magazine. While you could forgo the fruit compote and use maple syrup instead (if you do this, reduce the amount of sugar in the milk mixture by half), the compote really adds to the flavor and, I feel, is worth the hunt for the fruit at the market! Also, it is easy to make and can be assembled the night before and stored in the fridge, ready to pop in the oven the next morning!

• Ready In: 50 mins
• Serves: 8
• Yields: 2 slices

Ingredients

• Compote

• 1 1⁄2 cups  chopped fresh pineapple
• 1  cup  chopped peeled mango
• 1  cup  chopped peeled papaya
• 1  cup  chopped peeled kiwi fruit
• 3  tablespoons sugar
• 3  tablespoons lime juice

• French Toast

• 16  slices French baguettes (diagonally cut one-inch-thick)
•  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 sweetened flaked coconut

Directions

1. To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.
2. To prepare the French Toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine coconut milk, egg substitute, ½ 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.
3. Preheat oven to 350 degrees.
4. 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 350 degrees for 30 minutes or until coconut is golden. Serve warm with fruit compote.