Cream of coconut gives this breakfast or brunch recipe a tropical flair. Skip the syrup and top each serving with toasted coconut and confectioner's sugar.
Preheat the oven to 250°F. Place a baking sheet in the oven.
Combine egg whites, egg, and cream of coconut in large bowl and whisk until smooth. Place the egg mixture in a large shallow dish and dip in bread slices in batches. Turn to coat.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add bread slices to skillet in batches and cook, turning once, 2 to 3 minutes on each side, or until lightly browned. Place toast on baking sheet in oven to keep warm and repeat procedure with remaining bread slices
Top each serving with 1/2 tablespoon of the toasted coconut and sprinkle with confectioners' sugar, if desired. Serve toast with fresh fruit, if desired.