An appealing breakfast entree perfect toserve at a brunch buffet, or to overnight guests as the dishcan be made the day before. It’s probably sweet enough servedby itself, but go ahead and offer some warm maple syrup and butterto top it off!
Recipe: Pineapple UpsideDown French Toast
1/4 cup unsalted butter
1/3 cup firmly packed dark brown sugar
1 (20-ounce) can crushed pineapple in juice, drained, reserving1/4 cup juice
2 large eggs
1 cup milk
1/4 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
8 (1-inch) slices of French bread
Makes 4 to 6 servings.
Note: Can be made a day ahead of time,covered with plastic wrap and stored in the refrigerator. Removethe next morning and bake as directed.
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