Pineapple Upside-Down French Toast

Pineapple Upside-Down French Toast

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  • Prep Time


  • Total Time


  • Servings



  • 8 slices egg bread (2 cm - ¾ inch thick)

  • 6 eggs

  • 1 ½ cups milk

  • ¼ cup white sugar

  • 1 tsp vanilla

  • ¼ tsp cinnamon

  • 2 Tbsp butter

  • 1 cup packed brown sugar

  • 8 round slices drained canned pineapple


Arrange bread slices in single layer in large shallow pan. In bowl, beat together eggs, milk, sugar, vanilla and cinnamon; pour over bread. Turn bread over and soak for about 10 minutes or until all the liquid is absorbed. (Bread can be covered and refrigerated for up to 12 hours) In 13 x 9 baking dish, heat butter in 375 oven for 5-8 minutes or until just 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 30-40 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.


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