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Pineapple Upside-Down French Toast

breakfast

8 slices (3/4 inch) egg bread
6 eggs
1-1/2 cups milk
1/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 tablespoons butter
1 cup packed brown sugar
1 can (14-oz) pineapple - 8 slices; drained

Arrange bread slices in single layer in large shallow pan. In bowl, beat together eggs, milk, sugar, vanilla and cinnamon; pour, or strain if desired, over bread. Turn bread over; soak for about 10 minutes or until liquid is absorbed. (Bread can be covered and refrigerated for up to 1.2 hours.) In 13- x 9-inch (12 cup) baking dish, heat butter in 375°F oven for 5 to 8 minutes or just until melted. Sprinkle brown sugar evenly over butter. Add pineapple slices, arranging so each slice can be covered by bread slice; fit bread over pineapple. Bake for 30 to 40 minutes or until bread is puffed and golden. Let cool for 5 minutes. To serve, cut between bread slices to separate; invert with pineapple onto each plate.

Contributor: Canadian Living - December, 1998

Yield: 8 servings

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