Hawaiian french toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Maple syrup |
| 1 | tablespoon | Sour cream |
| 1 | tablespoon | Sugar |
| 8 | ounces | Crushed pineapple |
| ¼ | cup | Milk |
| 8 | slices | Day-old bread, crusts trimmed |
| 6 | tablespoons | Butter |
| Powdered sugar | ||
| Shredded coconut | ||
Directions
In a blender, whirl eggs, vanilla, syrup, sour cream, sugar, pineapple and milk until smooth. Cut bread slices diagonally in half and arrange in a large shallow dish. Pour egg-pineapple mixture over bread; briefly, then turn to coat other side.In a large frying pan, over medium heat, melt about 2 T of the butter. Place a few pieces of soaked bread in pan and cook until browned on the bottom. Turn and brown other side. Use remaining butter as needed. Remove to a warm platter and keep warm in a 200 degree oven until all bread has been cooked. Dust with powdered sugar and sprinkle with shredded coconut.
From the "Sunset Brunch Cookbook", Lane Publishing Co. Submitted By NANCY O'BRION On 11-17-94
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