Ingredients:
1 1/2 cups chopped fresh pineapple
1 cup chopped peeled mangoes
1 cup chopped peeled papayas
1 cup chopped peeled kiwi fruits
3 tablespoons sugar
3 tablespoons lime juice
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:
To prepare compote, combine first 6 ingredients. Cover and chill for 8 hours or overnight.
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, 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.
Preheat oven to 350 degrees.
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.
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.