Pineapple Upside-down French Toast

środa, 29 stycznia 2014

1/4 cup butter
1/4 cup firmly-packed dark brown sugar
1 (10 -15 ounce) can well-drained crushed pineapple with juice (reserve 1/4 cup juice)
2 large eggs
1 cup whole milk
1/4 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
8 -9 slices bread (or more)

1 Set oven to 400 degrees.
2 Lightly grease a 13 x 9-inch baking dish.
3 Set oven rack to middle position.
4 In a saucepan, melt butter over medium-low heat; stir in the brown sugar until dissolved.
5 Add in the drained crushed pineapple; stir well to incorporate.
6 in a bowl, whisk together eggs, whole milk, half and half, reserved 1/4 cup pineapple juice, salt, cinnamon and vanilla.
7 Lightly grease baking dish.
8 Spread pineapple/brown sugar mixture evenly over bottom of dish.
9 Dip the bread slices into milk/egg mixture, and arrange in one layer on top of pineapple mixture (use as much bread is need to cover the pinapple, more than 9 slices may be needed for this).
10 Bake for 20-25 minutes, or until bread is golden.

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