Specialty Produce and challah that I'd bought at Bread and Cie.
When I wrote my book Perfect Party Food I devised many delicious variations on French Toasts that involved a layer of fruit in a brown sugar syrup on the bottom and custard soaked bread on the top; the baked French toast was then baked, and turned out. The molten fruit and syrup on the top drips into the French toast giving it a delicious flavor.
This is a great way to get rid of leftover fruit; think bananas, apples, pears, pineapple, berries, peaches, plums---this can either be breakfast food or dessert depending on your preference. We had this with a Denver omelet frittata.
Pineapple Upside Down French Toast
Serves 6 to 8
For the Bread
6 cups torn egg bread (challah, or try the Hawaiian sweet egg bread)
4 large eggs
1/2 cup heavy cream (or whole milk)
1 teaspoon ground cinnamon
1 tablespoon vanilla paste
- Put the bread into a large mixing bowl.
- In another bowl, whisk together the eggs, cream, cinnamon and vanilla.
- Pour the mixture over the bread, and stir to soak the bread. Set aside while preparing the fruit.
- Do-Ahead: The bread can be soaked overnight in the refrigerator and then spread on the fruit.
For the Fruit
1/4 cup unsalted butter
1/3 cup firmly packed brown sugar
2 teaspoons dark rum (optional but amazing!)
2 to 3 cups cut up fruit (peeled, cored and thinly sliced or pineapple cut into chunks)
- Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
- In a small skillet, melt the butter, add the brown sugar, and stir until the sugar is melted.
- Remove from the heat and add the rum, stirring to combine. Pour the mixing into the baking dish, and top with the fruit.
- Spread the bread mixture over the fruit and place on a baking sheet to catch any drips.
- Bake for 30 to 45 minutes, until the filling is set.
- Using a dish that is 2-inches larger than the baking dish, place the dish on top of the baking dish, and flip the French toast. (If you don't want to do this, it's not a problem, just serve, spooning the juices and fruit over the French toast)
- Do-Ahead: If you would like to freeze this, bake it for 25 to 30 minutes--the center will still be a little jiggly, but will register 150 degrees on an instant read meat thermometer. Cool completely, wrap airtight and freeze for up to 1 month. Defrost in the refrigerator, bring to room temperature and bake covered @ 350 degrees for 15 to 20 minutes to heat through.
Enjoy the rest of your weekend!