Coconut French Toast with Grilled Pineapple

This recipe comes from this month's issue of Cooking Light. It was phenomenal. The grilled pineapple was amazing. I altered the recipe slightly. Below is the recipe with my alterations. Below that is the link to the original recipe. If I make this again I might add sliced almonds when I sprinkle the French toast with coconut.

Coconut French Toast with Grilled Pineapple

1 cup light coconut milk
1/8 cup agave syrup
1/4 cup fat-free milk
3/4 cup Egg Beaters
1 (12-ounce loaf French bread cut into 15 slices)
Cooking Spray
1 medium pineapple peeled and sliced into 10 slices (about 1 inch thick)
1/2 cup flaked sweetened coconut

1. Preheat oven to 200. Place a baking sheet in the oven.

2. Combine coconut milk, Agave syrup, fat-free milk, and Egg Beaters in a shallow dish, stirring with a whisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.

3. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.

4. Heat a gas grill to medium heat. Add pineapple, and grill for 4 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.

Cooking Light version of the recipe

Tomato-Olive Bread Pudding

This recipe was fabulous! Seriously, all of the recipes that I have made from Better Homes and Gardens 365 Vegetarian Meals have been wonderful. There hasn't been any yet that I have made that we didn't like. When I make this again I will probably alter this recipe slightly to add feta. I think by adding feta it will add just a little bit of zip and another layer of flavor. I used real eggs when I made it.

Tomato-Olive Bread Pudding

8 ounces crusty country Italian Bread, cut into 1-inch cubes (about 8 cups)
1 14.5 ounce can diced tomatoes with basil, garlic, and oregano, drained
1 10-ounce package frozen chopped spinach, thawed and well drained
1 cup shredded Italian cheese blend (4 ounces)
1/2 cup chopped onion (1 medium)
1/3 cup pitted kalamata olives, quartered
2 cloves garlic, minced
4 eggs, lightly beaten, or 1 cup refrigerated or frozen egg product, thawed
2 cups half-and-half, light cream, or milk
1/4 teaspoon crushed red pepper

1. Preheat oven to 325. Grease a 2-quart square baking dish; set aside. In an extra-large bowl toss together bread cubes, drained tomatoes, spinach, cheese, onion, olives, and garlic. Transfer bread mixture to the prepared baking dish.

2. In a large bowl combine eggs, half-and-half, and crushed red pepper. Pour evenly over mixture in baking dish. Using the back of a large spoon, press lightly (dish will be very full).

3. Bake, uncovered, for 60 to 65 minutes or until pudding is evenly puffed and temperature in center registers 170 degrees on an instant-read thermometer. Let stand for 15 minutes before serving.