Baked Coconut French Toast with Fruit Compote

We loved this breakfast. We are big coconut fans. It was delicious.
Compote
1 1/2 cups chopped fresh pineapple
1 cup chopped peeled mango
1 cup chopped peeled kiwifruit
1 cup sliced strawberries
2 Tbl sugar
2 Tbl lime juice

French Toast
6 slices (1 inch thick) whole wheat bread/ or 16 (1 inch thick) diagonally cut French bread baguette
Cooking spray
1 1/4 cups light coconut milk
4 eggs beaten
1/2 cup sugar
1 Tbl vanilla extract
1/2 cup flaked coconut
1. To prepare compote, combine all ingredients and chill. You don't need to use those exact fruits. Just cut up what you like.
2. To prepare the French toast, arrange bread in a single layer in a 9x13 inch baking dish coated with cooking spray. Combine light coconut milk, eggs, sugar and vanilla with a whisk, and pour evenly over bread. Turn the bread over to coat. Cover and refrigerate for 8 hours or overnight. ( If you are in a pinch this step is not really necessary. It will still turn out good if you just put it in the oven. The milk just won't soak in as much.)
3. Preheat oven to 350 degrees.
4. Remove bread mixture from refrigerator, and uncover. Turn bread slices over and sprinkle evenly with coconut. Let stand at room temperature 15 minutes. Bake uncovered, for 30 minutes or until coconut is golden. Serve warm with fruit compote.