Categories: Breakfast

Ingredients

• 1 cup light coconut milk
• 1/4 cup sugar
• 1/4 cup fat-free milk
• 3 large eggs
• 1 (12-ounce) loaf French bread, cut into 15 slices
• Cooking spray
• 10 (1/4-inch-thick) slices peeled pineapple
• 1/2 cup flaked sweetened coconut

Directions

1. Preheat oven to 200°. Place a baking sheet in the oven.

2. Combine coconut milk, sugar, fat-free milk, and eggs in a shallow dish, stirring with a whisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.

3. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.

4. Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.

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