Baked Coconut French Toast with Tropical Fruit Compote

Baked Coconut French Toast with Fruit Compote

Baked Coconut French Toast with Fruit Compote

We are now officially into summer.   The weather is sunny, hot and beautiful; and I’m cooking up something special for our breakfast.  Something with a tropical vibe to it.

What started me down this path was a recent purchase  of a large bag of unsweetened, flaked coconut, (read, large flakes),  by Bob’s Red Mill.  Don’t ask why I bought this when I already have two bags of the standard, sweetened flaked coconut on hand.  In addition, I’m not one to use a lot of coconut, even though we like it, because of my concern for the oil content.  Well, not everything I do always makes perfect sense, so now I must devise ways to use coconut.  Expect to see more recipes featuring coconut popping up in the near future. 😀


Baked French Toast, a somewhat “showy” breakfast, is really easy for me to serve on a weekend morning.  I assemble it all the evening before, put it in the fridge overnight, and just take it out and bake it in the morning.  While the toast is baking, I put together a fruit mixture, that I’ll loosely call a Tropical Fruit Compote, so you’ll think I really spent a lot of time planning for how this was all going to go together.   😀

The French Toast and fruit mixture complemented each other nicely  and provided a “summery” feeling to a breakfast that we enjoyed eating out on the deck.IMG_4379


Yield:   Serves 4

For the Toast:

  • 8 slices ( 1/2- inch thick ) diagonally cut Italian bread
  • Cooking spray
  • 1 1/4 cups coconut milk ( or almond milk)
  • 4 large eggs, or 1 1/4 cups egg substitute
  • 1/4 cup sugar
  • 1 tsp. vanilla extract ( to increase coconut flavor, use coconut extract)
  • 1/2 cup flaked coconut

1.  Spray a 13 x 9 inch baking pan with cooking spray.   Arrange the bread slices snugly in the dish.

2.  Combine the milk, eggs or egg substitute, sugar and vanilla, stirring with a whisk.  Pour evenly over the bread.  Turn the bread slices over to coat evenly.  Cover with plastic wrap and refrigerate for 8 hours or overnight.

3.  Preheat oven to 375*F.  Remove bread mixture from refrigerator, uncover, and turn bread slices over.  Sprinkle evenly with coconut.  Let stand at room temperature for 15 minutes.

Sprinkle on coconut before baking.

Sprinkle on coconut before baking.

4.  Bake, uncovered, at 375*F for 30 minutes or until coconut is golden.  Serve warm with fruit compote.

Just out of the oven--smells wonderful!

Just out of the oven–smells wonderful!

For the compote:

Colorful fruits go into the compote.

Colorful fruits go into the compote.

  • 1 mango, peeled and cut into cubes
  • 1 1/2 cups chopped fresh pineapple
  • 1 dark purple plum, pitted and sliced
  • 1 large kiwi, peeled, and sliced
  • 3 Tablespoons sugar
  • 1 Tablespoon fresh lime juice

Combine all ingredients.  Cover and chill over night,  or prepare while toast is baking.  Serve alongside the French Toast.

A Tropical Breakfast

A Tropical Breakfast

SOURCE:   Taste of Home


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