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1/2 stick (1/4 cup) unsalted butter
1/4 cup firmly packed dark brown sugar
10 oz. well-drained, canned crushed pineapple in juice,
reserve 1/4 cup juice
2 large eggs
1 cup milk
1/4 half and half (or cream)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
8 1" thick slices bread of your choice (French, Italian, Sourdough)
Preheat oven to 400 degrees F
In a saucepan melt butter over moderate heat and 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 by 9 by 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.
Serves 4.
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