Disclosure: I was compensated by Safest Choice for this post but all opinions expressed here are my own.
Pineapples are one of my favorite fruits. My love for them started with my big mama’s pineapple upside down cakes which were quite the treat to say the least. Since my love began, I have tried them in everything from smoothies to pizza. However, this baked pineapple french toast recipe using Safest Choice Eggs is a first.
I am a big fan of baked breakfast and brunch dishes. Because I adore entertaining, I sometimes have a flair for creating recipes that make the biggest positive impressions without having me slave over the stove. This recipe fits that bill perfectly.
Baked french toast casseroles are ideal for low-key entertaining and are about as decadent a treat as one can make. Anything with a custard base is guaranteed to be delicious in my book. I used my Safest Choice Eggs and mixed them with heavy cream, milk, pure vanilla and even a bit of syrup which soaked right into the challah bread I grabbed from my local bakery. Adding butter and brown sugar sauteed pineapple chucks just took this dish over the edge and added a tropical flair which made me crave a relaxing vacation soon (I think I deserve one).
This baked pineapple french toast really is a great recipe on its own but if you love maple syrup on your french toast, go ahead and drizzle to your heart’s desire. I know I did.
Disclaimer: This post has been sponsored by Safest Choice Eggs, but all thoughts and opinions are all my own.
Baked Pineapple French Toast
- 1/2 stick unsalted butter
- 2 tablespoons brown sugar packed
- 2 cups diced pineapple drained
- 1 cup heavy cream
- 1 cup milk
- 3 large Safest Choice eggs
- 3/4 cups granulated sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon pineapple juice
- 1 large load Challah bread or french bread cut into slices
- Preheat oven to 350 degrees.
- In a large saute pan, add butter over medium heat then add brown sugar then place pineapple bits on top of brown sugar. Cook for 2-3 minutes until a syrup forms then remove from heat and set aside.
- Spray a 9x9 baking dish with non-stick cooking spray.
- In a medium sized bowl, add heavy cream, milk, eggs, granulated sugar, maple syrup, vanilla extract and pineapple juice and whisk together until well mixed.
- Add some custard to bottom of the baking dish then layer with bread and pour remaining custard over bread.
- Next pour pineapple and syrup over bread and let everything soak into bread for 10-12 minutes.
- Bake for 40-50 minutes or until custard has completely set and serve.