Yield: 4 Servings
|8 ounces||Can Sliced Pineapple|
|8 ounces||Pkg. Cream Cheese|
|¼ cup||Confectioners Sugar|
|⅓ cup||Orange Juice|
|1 pounds||Loaf Texas Toast|
Place all topping ingredients in blender or processor and pulse until only small chunks of pineapple remain. Cover and refrigerate until ready to use.
Whisk toast ingredients, except bread, in a flat dish until well blended.
Dip bread slices into egg mixture coating well on both sides. Arrange on a cookie sheet that has been lightly greased. Bake at 425 15 to 20 minutes, turning slices over half way thru time. Serve hot with pineapple cheese topping.
TO PREPARE AHEAD; Prepare as directed above; cover pan and refrigerate for up to 12 hours.
Posted to recipelu-digest by jeryder@... (Judy E Ryder) on Feb 08, 1998