Tuesday, August 9, 2011

What's for Breakfast: Pineapple Upside Down French Toast

Today I remembered an old recipe for Pineapple Upside Down French Toast, and made up my own version.

I had chunks of pineapple in the fridge, and so cut them up into smaller pieces and scattered them over butter which I'd melted in a cast iron skillet. Once they had browned a bit, I sprinkled brown sugar and a bit of pineapple juice over the fruit, and let it condense into syrup for a few minutes.

I whisked together 3 eggs with some milk and a splash of vanilla, and broke the last 4 pieces of whole wheat bread into small chunks. (Thought this would be easier than trying to fit full sized-square slices into a round pan.) When the bread had soaked up all that custardy goodness, I plopped the sopping bits into the pan, completely covering the pineapple base. I let it cook on the stove top for a few minutes, then popped it under the broiler to brown up the top.

It was delicious. And easy. And it didn't need syrup.