Baked Pineapple French Toast (6 servings) 6 white bread slices (slightly stale is preferred) 1 8-ounce can crushed pineapple - drained 2 large eggs 1 and 1/2 cups milk 1/4 cup butter or margarine - melted 1/2 cup firmly packed brown sugar 1/2 teaspoon salt This recipe was submitted by "MamaMia" who has contributed many great recipes to the site including her super well-reviewed Mashed Potato Pancakes. This afternoon (3/2/13), I decided to finally try her Pineapple French Toast and I'm glad I did. I had to adjust the recipe slightly for an 11 x 8-inch pan. I reduced the number of bread slices to 4 and cut the milk to 1 cup. I also added 1/4 teaspoon of vanilla to the egg mixture. Other than that, I made it as stated. This French toast is fantastic! It's sweet and buttery. The pineapple makes a big impact on the overall flavor. This dish is a winner. I hope you try it. How To Make Baked Pineapple French Toast Preheat oven to 325 degrees. In a medium bowl, combine butter, sugar and pineapple. Spread on bottom of a lightly greased 13 x 9-inch baking dish. Top with bread. Clean the bowl and re-use to beat eggs with milk and salt. Pour mixture over bread. Bake uncovered for 25 to 30 minutes or until the top starts to brown. Cool for a few minutes and carefully invert onto a serving platter. Cut into 6 pieces and serve warm. No maple syrup necessary. Note: If desired, you can assemble everything in the baking pan and refrigerate it for a few hours (or even overnight) before baking it. You invert this French toast onto a platter like a Pineapple Upside-Down Cake. My family loves this. I hope yours does too! Mr Breakfast would like to thank MamaMia for this recipe. Recipe number 1356. Submitted 9/30/2004.