Coconut French Toast with Grilled Pineapple and Tropical Salsa

Ingredients

• 1 cup egg substitute 
• 2 large eggs 
• 16 ounce bread french cut into 16 slices
• 0.5 cup granulated sugar 
• 1 cup coconut milk light
• 2 teaspoons juice of lime fresh
• 1 cup milk 1% low-fat
• 2  mangoes ripe peeled chopped
• 1 medium pineapple cored peeled
• 0.3 teaspoon salt 
• 1 pint strawberries chopped
• 2 tablespoons coconut or sweetened flaked
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• whisk
• spatula
• grill pan

Directions

1. To prepare salsa, combine first 4 ingredients; cover and chill.
2. Preheat oven to 40
3. To prepare French toast, combine egg substitute and next 6 ingredients (egg substitute through eggs) in a large bowl, stirring well with a whisk.
4. Place bread in egg mixture; press down with spatula to completely submerge bread in egg mixture.
5. Let stand 15 minutes.
6. Arrange soaked bread in a single layer on a jelly roll pan coated with cooking spray.
7. Bake at 400 for 12 minutes or until set.
8. Remove from oven, and keep warm.
9. 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.
10. 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.
11. Sprinkle with powdered sugar, if desired.