Baked Coconut French Toast with Tropical Fruit Compote
- Number of Servings: 8
Ingredients
French toast:18 slice Sara Lee Bread, Light Cooking spray 1 cup light coconut milk1 1/4 cups egg substitute $1/2 cup stevia1 tablespoon vanilla extract1/4 cup flaked sweetened coconut (optional)-15cal per serving if you take out 1 1/2tsp coconut (per serving)
Arrange bread in a single layer in a 13 x 9" baking dish coated with cooking spray. Combine light coconut milk, egg substitute, stevia, and 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°.
Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15mins. Bake, uncovered, at 350º for 30mins or until coconut is golden.
Serving Size: 3 slices
Preheat oven to 350°.
Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15mins. Bake, uncovered, at 350º for 30mins or until coconut is golden.
Serving Size: 3 slices
Nutritional Info Amount Per Serving
- Calories: 158.6
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 312.8 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 4.8 g
- Protein: 11.0 g
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