Baked Pinapple French Toast

Time to Cook: 
35 min
Time to Prepare: 
5 min
Number of Servings: 
4-6
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A cross between a decadent breakfast and dessert, this baked French toast is divine. Soft, thick egg bread caramelized in the oven with slices of fresh pineapple make this sweet enough that you can skip the syrup. Want to make it more like dessert? Add a scoop of vanilla ice cream. Either way, you can also make this dish ahead by letting the bread slices soak overnight before you bake them,making this a great dish to prep the night before a special day. If you really want to get decadent, go here to get the recipe to make the challah, too!

Sweet and delicious, you will never need syrup!

Ingredients

eight 1 inch thick slices of Challah bread, slightly stale

5 eggs

3/4 cup half and half

1/2 cup milk

1/4 cup granulated sugar

1 tsp vanilla

1/2 tsp cinnamon

2 Tbsp unsalted butter

1 cup packed brown sugar

eight 1/2 inch slices of fresh pineapple, or slices of canned pineapple, drained well.


    Directions

    1. Whisk the eggs, cream, milk, vanilla, 1/4 cup of sugar, and cinnamon together in a large shallow dish. Set the bread slices in the mixture, turning to make sure they are well coated. Let them soak for 5 minutes per side, for 10 minutes total.

    2. While the bread is soaking turn on the oven to 375 F. Put the butter into a 9x13 inch dish and set it in the oven, letting it heat up and melt.Once the butter has melted, take the dish out of the oven and sprinkle the brown sugar all over the bottom of the pan. Set the pieces of pineapple on top of the brown sugar, and then your soaked bread over top of the pineapple, making sure that each bread was over a piece of pineapple.

    3. Bake the whole works in the oven for about 30-40 minutes, until the bread is golden brown. Take the dish out and let cool for about 5-8 minutes.

    4. Serve the French toast by placing the pieces on a plate, turning over so that the caramelized side with a slice of pineapple is facing up.

    Adapted from Canadian Living