Pineapple baked french toast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf firm bread | |
| 8 | ounces | Cream cheese |
| 10 | Eggs | |
| 1½ | cup | Half and half |
| ¼ | cup | Vermont maple syrup |
| 8 | ounces | Crushed pineapple; (may substitute applesauce) |
| 8 | tablespoons | Melted butter |
| Cinnamon | ||
| Powdered sugar | ||
Directions
Cube bread and layer half in a 9 X 14 pan. Cut the cream cheese into small pieces and scatter across the bread. Spoon on pineapple. Cover with the remaining bread cubes. In a separate bowl, mix the eggs, half and half, syrup, and melted butter. Pour egg mixture over the bread cubes. Press the bread down to absorb the egg mixture. Sprinkle cinnamon over the top.
Refrigerate overnight.
In the morning, bake at 350° for 40 to 50 minutes. Serve with syrup, jam or powdered sugar.
Serves 8.
Recipe by: The Inn at Rutland, Rutland, Vermont Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998