| Yield | |
|---|---|
| Source | The Casserole Cookbook |
| Prep time | 15 minutes |
| Recipe Types | Breakfast |
| Yield | |
|---|---|
| Source | The Casserole Cookbook |
| Prep time | 15 minutes |
| Recipe Types | Breakfast |
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.
| 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 |
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.
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.