12 pieces Texas toast
1 c. milk or half & half
1 tsp. vanilla
2 c. shredded coconut
6 eggs
1 tbsp. sugar
1 c. crushed pineapple
1 c. oil or melted butter

Mix milk, eggs, sugar, vanilla, pineapple and coconut together. Heat skillet or grill and oil. Dip bread in mix (be sure coconut and pineapple on both sides). Place in pan and cook until golden brown on 1 side and turn over. Press down to be sure cooked all the way through. Cut slices in half. Four halves per plate. Sprinkle with powdered sugar or cinnamon sugar. Garnish with banana halves or pineapple rings.