Baked Coconut French Toast with Tropical Fruit Compote

The French toast is plain and easy, just like the many other you can find easily. What's special lies with the fruit compote. The tart sweetness of the marinade is perfect for the tropical fruits, not to mention the crispy coconut flakes. I also sprinkled some almond flakes to the French toast prior to baking. Feel free to experiment with other fruits such as papaya for a more colorful display.

For a balanced morning breakfast, I served up a Scrambled Egg with spinach, sun dried tomato and goat cheese with sprinkle of chopped thyme.

Ingredients:

(makes 2)
Fruit Compote:

• 1/4 cup chopped fresh pineapple
• 1/4 cup chopped peeled mango
• 1/4 cup chopped dragon fruits
  
• 1/4 cup chopped peeled kiwifruit
• handful of dried blueberry and raisins (option)
  
• 1 tablespoons agave nectar (or honey/ maple syrup/ sugar)
  
• 1 tablespoons fresh lime juice

French toast:

• 4 (1-inch-thick) slices diagonally cut French bread baguette
  
• Coconut oil
  
• 1/2 cup coconut milk
• 1 egg
• 2 Tablespoon maple syrup
  
• 2 teaspoon vanilla extract
• pinches of cinnamon powder and nutmeg (option)
  
• 1/4 cup flaked sweetened coconut

1. To prepare compote, combine all ingredients. Cover and chill overnight.
2. To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine coconut milk, egg, sugar, vanilla, cinnamon and nutmeg (if using) stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight.
3. Preheat oven to 175°C.
4. Remove bread mixture from refrigerator, and uncover. Turn bread slices over, and sprinkle evenly with flaked coconut. Let stand at room temperature 15 minutes. Bake, uncovered, at 175ºC for 30 minutes or until coconut is golden. Serve warm with fruit compote.