| Pineapple Upside-Down French Toast | | | | | |
| | | | | | | | | | |
| 1/2 stick unsalted butter | | 1 cup milk | | | | | |
| 1/4 cup firmly packed dark brown sugar | 1/4 half & half | | | | | |
| 8 1"-thick slices of bread of your choice | 1/4 tsp salt | | | | | |
| reserve 1/4 cup juice | | 1/4 tsp cinnamon | | | | | |
| 2 large eggs | | | 1/4 tsp vanilla extract | | | | |
| 10-15 oz. well-drained, canned crushed pineapple in juice, | | | | | |
| | | | | | | | | | |
| Preheat oven to 400 degrees F. In a saucepan melt butter over moderate heat then 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 x 9 x 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. |
| Remove the next morning and bake as directed. Serves 4. |
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