PINEAPPLE UPSIDE-DOWN FRENCH TOAST

l/2 stick butter
l/2 cup firmly packed dark brown sugar
3/4 cup firmly packed well-drained canned crushed pineapple (about l0 ozs.)
2 large eggs
l-l/2 cups milk
l/4 tsp. salt
six 3/4″ thick slices challah or brioche bread
Preheat oven 400. In a saucepan melt butter over mod. heat and stir in sugar
and pineapple, stirring until sugar is dissolved. In a shallow bowl whisk
together eggs, milk and salt. In a baking dish, l3x9x2″, spread pineapple
mixture evenly over bottom. Dip bread slices into milk mixture in baches
and arrange in one layer on top of pineapple mixture. Bake French toast in
middle of oven 20 to 25 mins. or until bread is golden. Cool French toast in
pan l minute. Serves 2 to 4. Gourmet June l994