Tahitian toast? Here are tropical and other versions of French toast - recipes

Sunset, April, 1991

A versatile dish, French toast needn't be limited to breakfast. It can easily lend itself to supper or even a decadent dessert. All three of these recipes call for baking the toast instead of pan-frying it. This not only eliminates excess fat but also makes cleanup easy.

Tropical French Toast

3  large eggs
     cup orange juice
 3  tablespoons lime juice
     cup powdered sugar
 1/2 teaspoon coconut extract
 8  slices French bread (cut diagonally
       from loaf), each about 1/2 inch thick
     cup sweetened flaked coconut
    Tropical topping (recipe follows)
    Whole strawberries, rinsed and
       drained (optional)

In a wide bowl, beat together eggs, orange juice, lime juice, powdered sugar, and coconut extract until well blended.

Dip each piece of bread in egg mixture, turning to saturate both sides. Arrange slices in a single layer on a lightly greased 12- by 15-inch baking sheet. Sprinkle tops of slices evenly with half the coconut. Lightly press coconut onto bread.

Bake bread in a 400 deg oven until coconut is lightly browned, about 10 minutes. With a wide spatula, turn slices over. Sprinkle evenly with remaining coconut. Continue baking until slices are puffed and coconut and bread are lightly browned, about 10 minutes longer.

Transfer slices to individual plates; allow 2 per serving. Spoon topping over bread, dividing it evenly among plates. Garnish with whole strawberries. Serves 4. Per serving:276 cal.; 8.6g protein; 9.3g fat; 40g carbo.; 288 mg sodium; 160 mg chol.

Tropical topping. Peel, seed, and coarsely chop 1 large (about 1 lb.) ripe papaya. Peel and slice 2 medium-size (about 3/4 lb. total) firm-ripe bananas. In a bowl, gently mix papaya, banana, 1 1/2 cups hulled and sliced strawberries, 2 tablespoons sugar, 1 1/2 tablespoons lime juice, and 1 tablespoon orange-flavor liqueur (optional). If made ahead, cover and chill up to 2 hours. Chili-Cheese French Toast with Salsa

3 large eggs
1 cup nonfat or low-fat milk
8 slices French bread (cut diagonally
     from loaf), each about 1/3 inch
     thick and about 3 by 6 inches
1/2 pound jack cheese, shredded
1 can (4 oz.) diced green chilies
1/4 cup minced fresh cilantro
     (coriander)
  About 2 cups purchased salsa

In a wide bowl, beat together eggs and milk until well blended. Dip 4 slices of bread into egg mixture; turn to saturate both sides. Arrange slices on a lightly greased 12- by 15-inch baking sheet. Top bread evenly with cheese, chilies, and cilantro. Dip remaining slices in egg mixture, coating both sides. Top cheesecovered bread with plain slices to form 4 sandwiches.

Bake sandwiches in a 400 deg oven until they begin to brown, about 12 minutes. With a wide spatula, turn sandwiches over and continue baking until they are puffed and evenly browned, about 10 minutes longer. Cut sandwiches in half crosswise. Transfer 2 halves to each of 4 plates; overlap one half over the other. Offer salsa to add to taste. Serves 4.

Per serving: 323 cal.; 18 g protein; 16 g fat,- 26 g carbo.; 1,308 mg sodium; 194 mg chol. Sinful French Toast Sundaes

2 slices French bread (cut diagonally
     from loaf), each about 2 1/2 inches
     thick and about 3 by 6 inches
1/2 cup peanut butter, smooth or
     chunk-style
1/4 cup semisweet chocolate chips
3 large eggs
1/2 cup nonfat or low-fat milk
3 tablespoons powdered sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
  Vanilia or chocolate ice cream or
     frozen yogurt

Cut bread slices in half crosswise. In the cut side of each piece, carefully tear or cut out a pocket about 1 1/2 inches long, 1/4 inch wide, and 2 1/2 inches deep. In each one, gently spread about 1 tablespoon peanut butter, then add 1 tablespoon chocolate chips. Push chocolate toward the back of the pocket with a spoon.

In a bowl, beat together eggs, milk, 2 tablespoons sugar, vanilla, and cinnamon until well blended. Dip each stuffed bread slice into egg mixture, turning to saturate both sides. Arrange slices on a lightly greased 12- by 15-inch baking sheet. Bake in a 400 deg oven until tops are lightly browned, about 12 minutes. Turn slices over and continue baking until bread is browned, about 10 minutes longer. Sift remaining powdered sugar evenly over bread. Transfer to dessert plates. Serve warm with scoops of ice cream or frozen yogurt. Serves 4.

Per serving: 371 cal; 15 g protein; 16 g fat; 42 g carbo.; 392 mg sodium; 161 mg chol.