Pineapple Upside Down French Toast Recipes

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

Steps:

• Preheat oven to 400F.
• In a saucepan, melt butter over moderate heat and stir in sugar until dissolved.
• Add pineapple, stirring well to incorporate.
• In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla.
• Lightly grease a 13 x 9 pan and spread pineapple mixture evenly over bottom.
• Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.
• Bake french toast in middle of oven 20-25 minutes or until bread is golden.
• French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
• Serves 4.

Steps:

• Set oven to 400 degrees.
• Lightly grease a 13 x 9-inch baking dish.
• Set oven rack to middle position.
• In a saucepan, melt butter over medium-low heat; stir in the brown sugar until dissolved.
• Add in the drained crushed pineapple; stir well to incorporate.
• in a bowl, whisk together eggs, whole milk, half and half, reserved 1/4 cup pineapple juice, salt, cinnamon and vanilla.
• Lightly grease baking dish.
• Spread pineapple/brown sugar mixture evenly over bottom of dish.
• Dip the bread slices into milk/egg mixture, and arrange in one layer on top of pineapple mixture (use as much bread is need to cover the pinapple, more than 9 slices may be needed for this).
• Bake for 20-25 minutes, or until bread is golden.

Steps:

• Preheat oven to 350 degrees F.
• In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
• Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
• When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

Steps:

• Preheat oven to 375 F.
• Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
• Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
• Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
• Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

Steps:

• Preheat oven to 350 degrees F.
• Peel the pineapple and remove core. Slice into (1-inch) thick circles.
• In a small saucepan melt butter with 1 tablespoon of water and add light brown sugar. Stir well with a whisk over medium heat until the sugar is completely dissolved and you have a nice smooth caramel, about 3 to 4 minutes. Pour into a round 9 1/2-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submerged in the caramel. Place 1 maraschino cherry in the center of each pineapple ring. Make the batter: Sift flour and baking powder together. In a stand mixer cream butter and granulated sugar until light and fluffy, about 4 minutes. With mixer on low, add eggs 1 at a time. Add half the buttermilk and vanilla then half the flour. Add remaining buttermilk and then remaining flour. Pour the batter into the cake pan over the caramel and pineapple. Spread out evenly with a rubber spatula. Place the cake pan on a roasting tray to catch any caramel that may bubble over and bake in the oven for approx 1 hour. The cake should be nice and golden on top and puffed up slightly. When gently pressed in the center it should bounce back. Allow to cool slightly, (about 1 minute), before inverting onto a cake plate. Dust very lightly with confectioners' sugar and serve each slice with a scoop of yogurt gelato.

Steps:

• Spray a 9x13-inch casserole with cooking spray.
• Spread a dollop of cream cheese onto a slice of bread, then cover with another slice to make a little sandwich. Repeat with remaining bread and cream cheese. Place sandwiches in a single layer in the prepared casserole.
• Whisk together eggs, milk, sugar, melted butter, cinnamon, and salt in a bowl; pour over sandwiches in the casserole, making sure bread is completely saturated with egg mixture. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic wrap and place casserole in the preheated oven. Bake until top is golden brown, 25 to 30 minutes.

Steps:

• Mix pineapple and 1 teaspoon cinnamon in a bowl. Spread each slice of bread with 1 1/2 teaspoon cream cheese. Top 2 slices with 1/4 cup pineapple mixture apiece; reserve remaining pineapple mixture. Place remaining slices of bread atop pineapple mixture and press lightly to make 2 sandwiches.
• Whisk remaining 1/2 teaspoon cinnamon, milk, egg, sugar, and vanilla extract in a shallow bowl. Lay each sandwich in milk mixture and let bread absorb mixture for a few seconds; flip and repeat.
• Heat a nonstick skillet over medium heat, melt butter in the hot skillet, and fry sandwiches on both sides in butter until golden brown, 2 to 3 minutes per side. Top each sandwich with half the remaining pineapple mixture and drizzle 1 tablespoon hot fudge sauce over pineapple.

Steps:

• Melt butter in 8-9 inch square pan in oven as it preheats.
• Sprinkle with brown sugar.
• Lay pineapple slices over brown sugar, spacing evenly.
• Beat eggs, milk and salt until blended.
• Soak 4 bread slices in milk mixture until soft, using all of the mixture.
• Arrange bread on top and pour extra milk mixture over the bread.
• Bake at 400 degrees for 25 minute or until set and lightly browned.
• Invert entire pan onto large serving platter. Or with pancake turner, lift each serving and invert onto heated individual serving plates. Garnish with parsley(I never do this though).
• Good with syrup, bacon, coffee, juice, tea or milk.

Steps:

• Preheat oven to 400 degrees. In a saucepan melt butter over medium heat, then stir in sugar until dissolved. Add pineapple, stirring well to incorporate. Set aside. In a bowl, whisk together eggs, milk, half-and-half, reserved pineapple juice, salt, cinnamon and vanilla extract. Lightly grease a 13- by 9- by 2-inch baking dish and spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture. Pour any remaining milk mixture over all. Bake French Toast in middle of oven for 20 to 25 minutes or until bread is golden. This recipe yields 4 to 6 servings.