Coconut French Toast with Grilled Pineapple
We had breakfast for dinner last night. I saw this recipe in my latest Cooking Light and had to try it. My version uses regular organic white bread (I didn’t think French bread would get that soft, soggy on the inside and crisp around the outside texture I love) and I couldn’t leave out the maple syrup.
She has the saddest eyes and has to wear an inflatable collar half the time to keep her from licking or biting at her wounds. I wish I could have given her some french toast to cheer her up. She has been settling for Pup-Peroni and Frosty Paws (doggie ice cream).
2. Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 minutes on each side or until well marked. Chop pineapple and set aside to place on top of french toast.
4. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 2 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place the first batch on warm baking sheet in oven while you cook the second batch.
5. Top with a few sprinkles of powdered sugar and drizzled maple syrup.