Monday, September 27, 2010

French Toast with Tropical Fruit Salsa

1 medium pineapple, peeled, cored and cut into 1-inch chunks (about 2 cups)
2 large mangos, pitted, peeled and diced (about 1 ½ cups)
2 pints strawberries hulled and quartered (about 2 cups)
4 medium kiwis, peeled and sliced
Juice of 1 medium lime (about 1 tablespoon)
Zest of 1 medium lime (about 1 tablespoon)
2 tablespoons shredded fresh coconut
1 (1-inch piece) ginger, peeled and grated (about 1 tablespoon)
1 tablespoon chopped fresh mint

2 large eggs
1/3 cup fat free milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 to 4 tablespoons canola oil
8 (1/2-inch thick) slices 100% whole wheat bread

Place the pineapple, mango, strawberries, and kiwi into a bowl. Toss with the lime juice and zest, coconut, ginger and mint. Chill the salsa until ready to serve.
Whisk together the eggs with the milk, cinnamon, nutmeg and ginger.

Heat 2 tablespoons canola oil in a non stick skillet over medium high heat.

Soak the bread slices in the egg mixture until just saturated. Cook the bread in the skillet in batches, until golden, about 2 to 3 minutes per side. Use a spatula to turn. Use additional oil as needed.

Serve the French toast with a generous amount of the salsa.

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