Recipe By : Kathryn Gold Fox
Serving Size : 3 Preparation Time :0:00
Categories : Breakfasts Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Unsalted butter
1/2 c Fark brown sugar -- packed
3/4 c Crushed pineapple -- drained,
- packed
2 lg Eggs
1 1/2 c Milk
1/4 ts Salt
6 sl Challah bread -- 3/4" thick
Preheat oven to 400 F. In a saucepan melt butter over moderate heat
and stir in sugar and pineapple, stirring until sugar is disolved.
In a shallow bowl whisk together eggs, milk and salt. In a 9x13"
baking dish spread pineapple mixture evenly over bottom. Dip bread
slices into milk mixture in batches and arrange in one layer on top
of pineapple mixture.
Bake in middle of oven 20 to 25 minutes, or until bread is golden.
Cool in pan 1 minute and then serve.
