Title: Hawaiian French Toast
Categories: Egg Fruit Bread
Yield: 4 Servings
| 4 | | Eggs |
| 1 | ts | Vanilla |
| 1 | tb | Maple syrup |
| 1 | tb | Sour cream |
| 1 | tb | Sugar |
| 8 | oz | Crushed pineapple |
| 1/4 | c | Milk |
| 8 | sl | Day-old bread, crusts trimmed |
| 6 | tb | Butter |
| | | Powdered sugar |
| | | Shredded coconut |
In a blender, whirl eggs, vanilla, syrup, sour cream, sugar, pineapple and
milk until smooth. Cut bread slices diagonally in half and arrange in a
large shallow dish. Pour egg-pineapple mixture over bread; briefly, then
turn to coat other side.In a large frying pan, over medium heat, melt about
2 T of the butter. Place a few pieces of soaked bread in pan and cook until
browned on the bottom. Turn and brown other side. Use remaining butter as
needed. Remove to a warm platter and keep warm in a 200 degree oven until
all bread has been cooked. Dust with powdered sugar and sprinkle with
shredded coconut. From the "Sunset Brunch Cookbook", Lane Publishing Co.