Baked Coconut French Toast with Tropical Fruit Compote

By KBJR News 1

August 4, 2010 Updated Aug 4, 2010 at 2:47 PM CDT

Compote:
1 1/2 cups chopped fresh pineapple
1 cup chopped peeled mango
1 cup chopped peeled papaya
1 cup chopped peeled kiwifruit
3 tablespoons sugar
3 tablespoons fresh lime juice

Overnight French Toast:
16 (1-inch thick) slices diagonally cut French bread baguette (about 10 ounces)
Cooking spray
1 1/4 cups light coconut milk
6 large eggs, lightly beaten
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup flaked sweetened coconut

1. To prepare compote, combine the pineapple, mango, papaya, kiwifruit, 3 tablespoons sugar, and 3 tablespoons lime juice in a serving bowl. Cover and chill for 8 hours overnight.
2. Coat a 9 by 13-inch baking dish with cooking spray. Arrange bread in a single layer in the baking dish. Combine coconut milk, eggs, 1/2 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 F. Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature for 15 minutes. Bake, uncovered, at 350F for 30 minutes or until coconut is golden. Serve warm with fruit compote.

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