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Coconut French Toast with Pineapple Sauce

Ingredients: 3 large egg 16 Ounce(s) coconut, milk, light 1/16 Gallon(s) milk, skim 1/6 Ounce(s) vanilla extract 1/12 Ounce(s) salt 163/2500 Pound(s) sugar 12 Ounce(s) diagonally sliced baguette, whole-wheat 8 105/304 Ounce(s) drained pineapple, crushed 1/4 Cup(s) syrup, maple 2 54/625 Ounce(s) coconut, flakes, sweetened Directions: Preheat the oven to 425 degrees and place an oven rack in the center of the oven. In a large bowl, whisk the eggs, beating in the coconut milk, milk, vanilla, salt, and the 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. Wwhile the french toast bakes, heat the pineapple and maple 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 suace and a tablespoon of toasted coconut sprinkled on top. Comments: Baked French toast is crisp on top and eggy on the bottom. Adding pineapple to the maple syrup pumps up the nutrients.
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