Recipe - Pineapple Baked French Toast

1 Loaf firm bread
8 ounce Cream cheese
10 Eggs
1 One half cup Half and half
One fourth cup Vermont maple syrup
8 ounce Crushed pineapple; (may
substitute applesauce)
8 tablespoon Melted butter
Cinnamon
Powdered sugar

Cube bread and layer half in a 9 X 14 pan. Cut the cream cheese into small
pieces and scatter across the bread. Spoon on pineapple. Cover with the
remaining bread cubes. In a separate bowl, mix the eggs, half and half,
syrup, and melted butter. Pour egg mixture over the bread cubes. Press the
bread down to absorb the egg mixture. Sprinkle cinnamon over the top.
Refrigerate overnight.

In the morning, bake at 350° for 40 to 50 minutes. Serve with syrup, jam or
powdered sugar.

Serves 8.

Recipe by: The Inn at Rutland, Rutland, Vermont

Posted to MCRecipe Digest by SuzyWert@aol.com on Feb 13, 1998