You are here: Seasoned Cooking » All Issues » October 2001 Issue » This Article » Page 1
 
October 2001 Issue
Pineapple-Stuffed French Toast
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

The Cheese Wizard

The Online Guide to the Art of Cheesemaking ... By following simple steps, anyone can make great tasting homemade cheeses. The site contains direc...

Spinney Kitchen

We are a family run, business based in rural North Lincolnshire, Selling a wide range of Olive Oils, vinegars, herbs, spices and teas as well as pr...

800-CAVIAR.com

Russian, American and Iranian caviar.

JoeJavaCoffee

JoeJavaCoffee is an online resource for everyone who loves coffee. We feature gourmet coffee and coffee products, such as unique coffee mugs, coffe...

CAP Diana

Le spécialiste de la barde(naturelle et reconstituée), des décors d'enrobage et des sauces (liquides/IQF/thermostables) pour la charcuterie et les ...
Fall brings with it a desire for comfort foods. And breakfast provides a great opportunity to enjoy such foods. For me, there's nothing quite like being able to nibble leisurely at a plate of stuffed French toast. So, this month, I offer you my favorite rendition of this family favorite.

To make the most of this recipe, make sure you start with great bread. Freshly baked French bread that's both soft and stretchy will yield the best results. Layer a filling of cream cheese and pineapple between slices of bread, and you've got the beginnings of a beautiful French toast treat. Make sure that you allow the dish to refrigerate overnight to insure the dish to develop deeper flavor and a consistent texture. As you bake it, slice some fruit for a topping and enjoy nice and piping hot on a cold day!

I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . I'd also encourage you to experiment with this month's recipe and make it your own. Enjoy!

 

Pineapple-Stuffed French Toast

  • 1 loaf French bread (about 16 oz.)
  • 8 oz. reduced-fat cream cheese
  • 1/4 c. crushed pineapple, drained
  • 4 eggs
  • 1 c. skim milk
  • 1/4 c. sugar
  • 1/4 tsp. cinnamon
  • 2 T. margarine, melted
Spray a 9 x 13-inch baking pan with cooking spray. Cut the French bread into 24 slices, each about 3/4-inch thick. In a small bowl, mix the cream cheese and pineapple until well-blended. Spread about 1 tablespoon of the cream cheese mixture onto 12 slices of the bread. Cover the filling with the other slices of bread to form 12 "sandwiches". Place them on the bottom of the prepared baking pan.

Beat together the eggs, milk, sugar and cinnamon. Pour over the bread in the baking dish. Let the mixture stand at room temperature for 5 minutes. Turn the bread over, cover the baking pan, and refrigerate overnight.

Preheat the oven to 400 degrees. Uncover the baking dish and drizzle the bread with the melted margarine. Bake for 25-30 minutes or until the bread is golden brown. Top with maple syrup and fresh fruit.

  • Yields: 6 servings
  • Preparation Time: 45 minutes, plus chilling time
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.