1 cup coconut milk (i use the entire can)
1/4 c sugar
1/4 c fat free milk (or 1-2%)
3 large eggs
1 loaf Egg Bread (found in the Publix bakery)- sliced thick
1. Preheat oven to 200F. Place baking sheet in the oven (this is to keep the bread warm while making the entire loaf). You don't need to do this if you are eating it as you make it, but it works really well
2. Combine coconut milk, sugar, milk, and eggs in a shallow dish, stirring with a wisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side. Don't soak the bread too much or it will not cook all the way through. You just dip each side then let it sit on a plate.
3. Heat a large nonstick skillet over medium high heat and coat pan with cooking spray. Add 4-5 coated bread slices to the pan and cook for 2 minutes on each side or until golden brown. Place on warm pan in the oven to keep warm. Repeat procedure in batches: restir milk mixture before dipping and spray the pan before cooking.
I found the basics of this recipe in cooking light magazine, then modified it a little to actually make it not so "light", but so much more yummy. You could use light coconut milk and fat free milk, but I promise it will not taste as yummy. That coconut fat is way good for you anyways! Enjoy!