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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Coconut French Toast with Slow Cooked Peaches topped with Blueberry Glaze! This is our family's Saturday morning treat! I substitute the Tropical Fruit Compote for the peaches and then top with the blueberry glaze and it's to DIE for! Read more ! Ingredients:
french toast |
16 (1-inch-thick) slices diagonally cut french bread baguette (about 10 ounces) |
cooking spray |
1 1/4 cups light coconut milk |
1 1/4 cups egg substitute |
1/2 cup sugar |
1 tablespoon vanilla extract |
1/2 cup flaked sweetened coconut |
sugar free slow cooked peaches |
4 cups sliced fresh peaches |
2/3 cup rolled oats |
1/3 cup bisquick |
1/4 teaspoon cinnamon |
1/2 cup sugar twin brown sugar |
1/2 cup sugar twin granulated sugar or splenda sugar substitute |
blueberry glaze |
1 (10 oz.) pkg. frozen blueberries, thawed |
1 tbsp. sugar |
2 tsp. cornstarch |
Directions:
1. To prepare the French toast, arrange bread in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine light coconut milk, egg substitute, 1/2 cup sugar, and 1 tablespoon vanilla, stirring with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight.
2. To prepare the Slow Cooked Peaches, Spray your crockpot with cooking spray.
3. Mix dry ingredience in a large bowl.
4. Stir in peaches, then put the mixture in the crockpot.
5. Cook low for 4-6 hours.
6. Preheat oven to 350°.
7. 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 350º for 30 minutes or until coconut is golden.
8. Drain blueberries, reserving liquids. Measure liquid, add water to make 1/2 cup. In small saucepan, combine sugar and cornstarch. Stir in reserve liquid. Over medium heat, bring to boiling, stirring, boil 1 minute. Remove from heat, cool slightly. Stir in blueberries; cool completely. Makes 2 cups.
9. Serve French Toast with Slow Cooked Peaches topped with Blueberry Glaze.
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