Egg-soaked French toast is baked over caramel-like slices of pineapple. Not only is this a great variation on the traditional breakfast theme, but you might consider it for morning coffee entertainingfor Breakfast
Time to prepare: 15 minutes
| 2 Tbsp. butter or margarine
1/4 cup brown sugar, packed
4 slices canned pineapple, well
1/2 cup milk
1/8 tsp. salt
4 thick slices white or whole wheat bread
| Melt butter in 8- or 9-inch square pan in oven as it preheats. Sprinkle with brown sugar. Lay pineapple slices over brown sugar, spacing evenly.
Beat eggs, milk and salt until blended. Soak 4 bread slices in milk mixture until soft, using all of the mixture. Arrange bread on top. Pour extra milk mixture over bread.
Bake at 400Â°F for 25 min. or until set and lightly browned.
Invert entire pan onto large servÂ¬ing platter. Or, with pancake turner, lift each serving and invert onto heated individual serving plates.
|Tips: You may prepare the whole dish ahead of time, except for the baking. After placing egg-milk-soaked bread over pineapple, cover with plastic wrap and refrigerate overnight. This is also a dish easy to multiply for large groups. Allow 1 pineapple slice and 1 bread slice per serving. Use egg and milk in proportions given.|