Coconut French Toast with Pineapple Sauce

1 hour prep time | Serves 4

Baked French toast is crisp on top and eggy on the bottom. Best of all, it’s a delicious way to get out from behind the stove and enjoy a “cuppa.” Adding pineapple to the maple syrup pumps up the nutrients.

What you need:

• 3 large eggs
• 2 c light coconut milk
• 1 c low-fat milk, preferably organic
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 Tbsp sugar
• 12 slices whole-wheat baguette, diagonally sliced
• Oil for pan
• 2 Tbsp raw sugar
• 1 c crushed pineapple
• 1/4 c maple syrup
• 1/4 c sweetened coconut flakes, toasted

What you do:
Preheat the oven to 425° and place an oven rack in the center of the oven. In a large bowl, whisk the eggs, beating in the coconut milk, low-fat milk, vanilla, salt, and sugar. Put the bread slices in the bowl to soak for 5 minutes.

Oil a 13x9-inch baking dish. Arrange the baguette slices in the dish and pour on the remaining egg mixture. Sprinkle the slices with the sugar and bake for 30 to 35 minutes, until golden and cooked through.

While the French toast bakes, heat the pineapple and maple syrup in a small saucepan. Bring to a boil, and simmer until slightly thickened, about 5 minutes. Keep warm. Serve three slices of French toast per plate, topped with one-quarter cup pineapple sauce and a tablespoon of toasted coconut sprinkled on top.

Per serving: 377 Calories, 9 g Protein, 49 g Carbohydrates, 7 g Fiber, 19 g Total fat ( 3 g sat, 2 g mono, 1 g poly), 229 mg Sodium, Vitamin B1 (thiamine), B2 (riboflavin), B12, Biotin, Folate, Vitamin B3 (niacin), Pantothenic acid, Calcium, Iodine, Iron, Molybdenum, Phosphorus, Selenium