Pineapple Upside-Down French Toast
Yield
2 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | stick |
butter, unsalted
|
|
| ½ | cup |
brown sugar, dark
packed |
*
|
| ¾ | cup |
pineapple
crushed, drained and packed |
*
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| 6 | slices |
bread
3/4 inches thick |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 56.5 | g |
butter, unsalted
|
|
| 118 | ml |
brown sugar, dark
packed |
*
|
| 177 | ml |
pineapple
crushed, drained and packed |
*
|
| 2 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 6 | slices |
bread
3/4 inches thick |
|
Directions
Preheat oven to 400℉ (200℃).
In a saucepan melt butter over moderate heat and stir in sugar and pineapple, stirring until sugar is dissolved.
In a shallow bowl whisk together eggs, milk and salt.
In a 9 x 13 inch baking dish spread pineapple mixture evenly over bottom.
Dip bread slices into milk mixture in batches and arrange in one layer on top of pineapple mixture.
Bake in middle of oven 20 to 25 minutes, or until bread is golden.
Cool in pan 1 minute and then serve.
