You can skip the syrup with this lactose-free breakfast treat! This deliciously sweet pineapple French toast is baked with a brown sugar and pineapple sauce.
- Place butter in a 15x10x1-inch baking pan; heat in a 400 degree F oven until melted, about 3 minutes. Stir in brown sugar and crushed pineapple until sugar is dissolved.
- In a shallow dish, beat together eggs, LACTAID® Reduced Fat Milk, and salt. Dip bread into egg mixture, letting bread soak for about 10 seconds on each side. Arrange in a single layer atop pineapple mixture.
- Bake in a 400 degree F oven for 20 to 25 minutes or until golden brown. Arrange bread slices on serving plates, pineapple side up. Spoon any pineapple mixture remaining in pan atop the bread slices.
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