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8 THICK SLICES EGG BREAD/CRUST REMOVED
6 EGGS
1-1/2 CUPS MILK
1/4 CUP SUGAR
1 TSP VANILLA
1/4 TSP GROUND CINNAMON
2 TBSP BUTTER
3/4 CUP BROWN SUGAR
8 ROUND PINEAPPLE SLICES [14 OZ. CAN]
In a large shallow pan, place slices of bread. In a large bowl, beat eggs with milk, sugar, vanilla, and cinnamon. Strain mixture over the bread. Turn bread over and allow tosoak at least ten minutes [up to overnight in fridge] or until reday to bake.
In the bottom of a 9x13 in. baking dish,place butter. place pan in preheated oven[350] for 5 to 10 minutes until butter is just melted. Remove from oven. Sprinkle bottom of pan evenly with brown sugar. Press sugar into butter. Arrange slices of pineapple in the sugar/butter in two rows of four. Place a slice of soaked bread over each pineapple. Bake for 30 to 40 minutes or until bread is puffed and browned. Remove from oven and cool for five minutes. To serve, invert onto a large octagonal platter or cut into squares and serve each piece upside down with juices from the pan. I add slices of fresh pineapple with fresh cherries [in season] for added colour and flavour, whipped cream and back bacon to the plate. Rich and yummy for those who are french Toast fans.
Because the main course is so rich, I serve grapefruits & oranges sliced into grapefruit 'baskets' [made from the skins] decorated with mint and pansies as my fruit dish. Usually serve rhubarb muffins with this.
Lani
Arbutus Garden House B&B,
Vancouver, BC
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