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for Breakfast
4 servings
Time to prepare: 15 minutes
Difficulty: Average
Ingredients |
2 Tbsp. butter or margarine
1/4 cup brown sugar, packed
4 slices canned pineapple, well
drained
2 eggs
1/2 cup milk
1/8 tsp. salt
4 thick slices white or whole wheat bread
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Directions |
Melt butter in 8- or 9-inch square pan in oven as it preheats. Sprinkle with brown sugar. Lay pineapple slices over brown sugar, spacing evenly.
Beat eggs, milk and salt until blended. Soak 4 bread slices in milk mixture until soft, using all of the mixture. Arrange bread on top. Pour extra milk mixture over bread.
Bake at 400°F for 25 min. or until set and lightly browned.
Invert entire pan onto large serv¬ing platter. Or, with pancake turner, lift each serving and invert onto heated individual serving plates.
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Notes |
| Tips: You may prepare the whole dish ahead of time, except for the baking. After placing egg-milk-soaked bread over pineapple, cover with plastic wrap and refrigerate overnight. This is also a dish easy to multiply for large groups. Allow 1 pineapple slice and 1 bread slice per serving. Use egg and milk in proportions given. |
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