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Baked Coconut French Toast With Tropical Fruit Compote Recipe

Indulge in this heavenly Baked Coconut French Toast, elevated with a vibrant Tropical Fruit Compote! This recipe, adapted from Cooking Light magazine, offers a delicious and surprisingly healthy breakfast or brunch. The compote, bursting with tropical flavors, is a must-try, though a simple maple syrup alternative is provided (adjust sugar accordingly). Prepare this delightful dish ahead of time – assemble the night before and bake in the morning for a stress-free, gourmet experience. Get ready for a taste of paradise!

Prep Time 20 mins
Cook Time 50 mins
Calories 539.2 kcal
Protein 39g
Rating 5.0 (1 Reviews)
Baked Coconut French Toast With Tropical Fruit Compote 87

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Coconut French Toast With Tropical Fruit Compote

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How to Make Baked Coconut French Toast With Tropical Fruit Compote

  1. **Prepare the Tropical Fruit Compote:**
  2. Combine 1 cup chopped mango, 1/2 cup chopped pineapple, 1/4 cup chopped papaya, 2 tablespoons orange juice, 1 tablespoon lime juice, and 1 tablespoon brown sugar in a medium bowl.
  3. Cover and chill in the refrigerator for at least 8 hours, or preferably overnight.
  4. **Prepare the French Toast:**
  5. Preheat oven to 350°F (175°C). Lightly grease a 13x9 inch baking dish with cooking spray.
  6. Arrange 8 slices of challah bread (or other sturdy bread) in a single layer in the prepared baking dish.
  7. In a large bowl, whisk together 1 (13.5 ounce) can full-fat coconut milk, 4 large eggs, 1/4 cup granulated sugar, and 1 tablespoon vanilla extract.
  8. Pour the coconut milk mixture evenly over the bread, ensuring all slices are coated.
  9. Carefully flip each slice of bread to coat both sides.
  10. Cover the baking dish and refrigerate for at least 8 hours, or preferably overnight.
  11. Remove the baking dish from the refrigerator 15 minutes before baking to bring it to room temperature.
  12. Uncover the dish. Flip the bread slices and sprinkle evenly with 1/2 cup unsweetened flaked coconut.
  13. Bake, uncovered, for 30-35 minutes, or until the coconut is golden brown and the French toast is cooked through.
  14. Let cool slightly before serving warm with the tropical fruit compote.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

133g

Fat

12g

Carbs

35g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Breakfast Fruit Easy Beginner Cook Nuts Coconut Brunch