Coconut French Toast with Grilled Pineapple and Tropical Salsa
You can never have too many American recipes, so give Coconut French Toast with Grilled Pineapple and Tropical Salsan a try. This morn meal has 348 calories, 13g of protein, and 6g of fat per serving. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of strawberries, milk, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Fourth Of July event.
Instructions
To prepare salsa, combine first 4 ingredients; cover and chill.
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.
Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray.
Bake at 400 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.