tried it for the first time and it was great. The only thing I noticed is that my ww bread took a little longer otherwise a hit in New Brunswick.
Baked Pineapple Toast
Summary
| Yield | |
|---|---|
| Source | The Casserole Cookbook |
| Prep time | 15 minutes |
| Recipe Types | Breakfast |
Description
This can be made ahead and can be increased in serving size by using a larger pan. Excellent presentation and easy to serve - even by a one-handed rarely used fill-in as as serving person.
Ingredients
| 1⁄4 | c | butter or margarine (melted) |
| 1⁄2 | c | brown sugar, firmly packed |
| 1 | cn | large can, pineapple - drained |
| 6 | sli | white bread (or wheat) |
| 2 | eggs | |
| 1 1⁄2 | c | milk |
Instructions
Combine brown sugar, pineapple, and butter in bottom of a 9 x 13 baking dish. Spread out over the bottom of the pan.
Trim crusts from bread and cut slices in half. Put bread "sticks" on top of pineapple mixture.
Beat eggs and milk together and pour over bread. (Can be put in fridge overnight)
Bake uncovered at 350F for 25 minutes or until golden brown. Cool slightly and invert on heated serving platter. Garnish with half a pineapple slice and marachino cherry on each end of platter or arrange 2 or 3 large mint leaves with the cherry on each end. Figure 3 to 4 "sticks" per person. Serve with a bottle of maple syrup on the table.
Notes
The original recipe calls for an 8oz can of pineapple - I like it better with more. Unsweetened applesauce can be substituted for the butter. I put sticks of bread on top of pineapple mixture until covered. I cut between the "sticks" before inverting on the platter. For more servings, use larger pan and double everything except the large can of drained pineapple.
Sorry, All. I worked a temp job today. Just now getting to the Blorum!
SS, I copied the recipe from the book. I kow my oven is hotter. I am going to edit to increase the temp. I am sorry I was not here this morning for you. I was afraid to change the recipe when I posted it. Will do now.
Cathy, I only use leftover homemade bread as I do not buy bread. As for the pineapple, put it through the food processor to "crush" it. Drain the excess juice.
I cut the slices in half to make sticks (took note of how Burger King did their french toast sticks). It is easier to serve and guests can take a "stick" at a time for seconds and thirds and not feel like they are being pigs!
Do you think this will also work with fresh pineapple. I don't want to be going out to buy pineapple in a can since they are cheap and easy here.
It would be a good way to use up the left over home made bread I have (instead of giving it to the gardner for his chickens).
Welcome to the forum!
And congratulations on opening!! That's awesome!
=)
Kk.
You guys are pretty funny! I enjoyed reading these posts! I am bran new to this forum! AND a new Inn keeper as well. 
Just opened 10 weeks ago. Thanks for the recipe
this is the pan with how much they ate
this is a piece inverted on a plate with a few raspberries from the garden
they loved it. it's very sweet. i don't care for it ... but only four people ate about 1/2 of the doubled recipe. older folks if the demographic means anything.
~m*
Thanks! What did you not like about it? Did you double it and still put it in a 9X13 pan? If so I can see how you needed to bake it for so much longer. It sounds wonderful. I have a house full of repeats and need to do something different this weekend.
"Someone else called DH answers Gillum House and is asked Is this the Comfort Inn? DH - What did I just say? It is the Gillum House. Caller: Oh, I must have the wrong number. DH: I guess you do."
That made me laugh so hard my eyes watered. 
I've had days like that. In fact, I've had a LOT of days like that. Like the day last AUGUST in Miami when the pump on my AC went out (seawater pump sprung a leak and without circulating water, I've got no AC anywhere) and I found a new pump over the phone just 3 minutes before the store closed (yes, I CAN cuss like a sailor!)...I was there then next morning at 9AM like a mad woman beating on the store's glass door because they didn't open the doors right at 9AM on the nose, still in my bikini (which I had slept outside in on the foredeck in the rain - it's HOT here in MIami in August with no AC), yelling "Hey, I want that pump now!" So, I understand his mood. Still, made me laugh myself almost silly because I've been there. I'm sure I'll be there again one day.
kathleen, i doubled the recipe per your instructions but it is taking 4-ever to cook.
do you think chilled in the pan the night before cooking makes it take longer? for most anything?
also, doubling also must need increased time. ? i increased the temp a bit to hurry it along ... checked my oven thermometer to be certain the temp is accurate. and after 40 minutes it is still a little mushy wet in the center.
luckily, my guests are not down to breakfast yet. so this is a good thing. and it doesn't help that i keep opening the oven to check the center of the pan. 
I need to see a picture of this. I do better if I can see if first. It seems to me that 6 slices of bread and two eggs would not be very much. That is why I need a visual. How many will this 9x13 pan serve?
okay, it took me about an hour to cook this and i took it from the edges since it was a bit 'jiggly' in the very middle. maybe my fridge is too cold!
anyway, guests raved over it and i put some on a serving platter with plates in the middle of the table. they ate it ALL and asked for the recipe. i gave them copies, with your name and inn at the bottom.
~m*
ps going to have to serve some to myself after breakfast cleanup!!
gonna make this tomorrow. the store only had pineapple chunks. should i mash it up a little? i just have oatmeal bread ... i think i better email you or call you and ask if you think it will come out okay with oatmeal bread ... maybe a little like a fruit crisp?
okay, i just called ... and you are out. had to tell 'the man' who i was and state my business.
~m
I just got your answering machine. Will call back. Himself has his shorts in a knot tonight. He just cut a matte wrong. He was going to do red with black inside and cut the black as the outside. So he is in a snarl. Someone else called DH answers Gillum House and is asked Is this the Comfort Inn? DH - What did I just say? It is the Gillum House. Caller: Oh, I must have the wrong number. DH: I guess you do.
Great, just what I need. I was gone for about 30 minutes! Had to turn in my music since I am not playing Saturday and then stopped atthe store - blueberries were 2 pints for $5!
In the AAA book we are listed right under the Super 8. Want to guess how many guests call here wanting the Super 8, do NOT hear what I say when I answer the phone and then insult me when they ask the prices? As sson as they say, 'What about the $69 rooms?' I ask if they were trying to call the Super 8.
Of course they were! Again upset that I would answer MY phone and make them think they HAD the Super 8 on the line!
Someone called early this morning when I was in the shower (we were getting ready to head out on vacation but this caller called at a time when I would probably be serving breakfast). My dh said, "Oh, you want to speak to my dw who is the innkeeper but she's in the shower. You can look at our website. I think she has some Internet booking specials." Kill me now...it was for a 4 night stay when we are back. Needless to say, they haven't booked online. I keep trying to train him but it's really a tough job 
thank you!
your dh was fine with me ... very helpful, really. i was just embarrassed because i did not know if you'd know who on earth i was ... found myself stammering .... anyway
the smells of this thing! brown sugar, butter, pineapple ... i am right back in my mom's kitchen as she makes pineapple upside down cake. haven't had THAT in years!
sniff! i miss my mom!
(sigh) 
it's nice to have good memories.
~m*
would this be pineapple rings and come out sort of like pineapple upside down cake?
oh, need marachino cherries -- is it okay without? just not as pretty?
do you serve this at breakfast like alongside eggs? i want to try it sooooon.
Use crushed pineapple. It gets mixed with the brown sugar and melted butter (I use unsweetened applesauce and it works very well - you know my low-fat schtick that was foisted on me by DH's diet). This lis the bottom of the pan with the bread sticks on to of that. The egg/milk mixture soaks in and hold it all together.
I use either a pineapple ring cut in half and slightly twisted with a cherry or 2 or 3 mint leaves with a cherry on each end of the platter for garnish. If you had strawberrues that would work - just looking for something colorful foe garnish.
This is the apple-ginger recipe pretty much except with pineapple. I'll ask hubs what he thinks.