Coconut Toast With Pineapple

• 6 slices firm white bread
• 2 eggs or equivalent egg replacement
• 1/2 c. light cream or milk
• 1 Tbsp. sugar
• 1 tsp. ground ginger
• 1/2 c. cornflakes, finely crushed
• 1/2 c. coconut, finely chopped
• 1 (8 oz.) can crushed coconut
• sour cream or light sour cream
• brown sugar

1. In shallow bowl, beat eggs with the cream or milk, sugar and ginger.
2. In another bowl, combine corn flakes and coconut.
3. Heat a griddle over medium heat.
4. Dip each slice of bread first in egg mixture, then in coconut mixture to coat both sides.
5. Cook on lightly oiled griddle slowly until browned on both sides.
6. Remove to warm plates and serve immediately with bowls of pineapple, sour cream and brown sugar for topping.
7. Makes 3 servings of 2 slices each.

white bread, eggs, light cream, sugar, ground ginger, cornflakes, coconut, coconut, sour cream, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=291287 (may not work)