Coconut French Toast with Grilled Pineapple and Tropical Salsa

Salsa:
2 tbsp flaked coconut
2 tsp fresh lime juice
2 peeled ripe mangoes, chopped
1 pint strawberries, chopped

French Toast:
1 cup egg substitute
1 cup light coconut milk
1 cup milk
1/2 cup granulated sugar
1/2 tsp vanilla
1/4 tsp salt
2 large eggs
1 loaf French bread, cut into slices
Cooking spray

Remaining Ingredients:
1 medium pineapple, cut into slices

1. To prepare salsa, combine first 4 ingredients; cover and chill.

2. Preheat oven to 400 degrees.

3. To prepare French Toast, combine all ingredients in a large bowl, stirring well with a whisk.
Place bread in egg mixture, press down with spatula to completely submerge bread in eggs.
Let stand 15 mins.

4. Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray.
Bake at 400 for 12 mins or until set. Remove from oven, and keep warm.

5. 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.

Yield: 8 servings