Coconut French Toast with Grilled Pineapple

By Chez_Alexander

Like the famous breakfast dish served at the Sanibel Café, Sanibel Island, Florida.

Ingredients

• 1 cup coconut milk
• 1/4 cup sugar
• 1/4 cup milk
• 3 large eggs
• 12 slices French bread (each 1.75" thick)
• 10 slices peeled pineapple (each 1/4" thick)
• 1/2 cup flaked, sweetened coconut, toasted

Details

Servings 6

Preparation

Step 1

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

2. Combine coconut milk, sugar, 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 2 slices of French Toast on each of 6 plates, and divide the pineapple among servings. Top with coconut.

Makes 6 servings (2 slices each). Each serving = 10 Weight Watchers points.