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.
1/2 cup butter
2/3 cup packed brown sugar
1 (15.25 ounce) can crushed pineapple (juice pack), drained
4 eggs, beaten
1/4 teaspoon salt
10 (3/4 inch thick) slices French bread
- 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.
© Copyright 2007, Meredith Corporation. All Rights Reserved