This recipe is easy and you can use any fruit in season…blueberries, strawberries, cherries, apples, bananas.
Ingredients:
1/2 stick (1/4 cup) unsalted butter
1/4 cup firmly packed dark brown sugar
10 oz. well-drained, canned crushed pineapple in juice, reserve 1/4 cup juice
2 large eggs
1 cup milk
1/4 c. half and half (cream or fat free evaporated milk)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
8 1″ thick slices bread of your choice (French, Italian, or Sourdough)
Method:
Preheat oven to 400 degrees F
In a saucepan melt butter over moderate heat and stir in sugar until dissolved. Add pineapple, stirring well to incorporate. In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla extract. Lightly grease a 13 by 9 by 2 baking dish and spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture. Bake French toast in middle of oven 20 to 25 minutes or until bread is golden. French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
Serves 4.
Thanks to Rosangela at Seattle Catering for this fun recipe and to Beth for hosting Wanderfood Wednesday.
Like what you’ve read? Subscribe for updates via RSS, Email, follow me on Twitter.
