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Pineapple Upside-Down French Toast

Categories: Vegetarian
Type: Breakfast

This breakfast version of a pineapple upside-down cake will make every member of the family smile!

Serves: Serves: 4 (2 pieces)


  • 2 cups (two 8-ounce cans) pineapple slices, packed in fruit juice, drained and 1/4 cup liquid reserved
  • 4 maraschino cherries, halved
  • 1/4 cup Brown Sugar Twin
  • 1 1/3 cups skim milk
  • 2 eggs or equivalent in egg substitute
  • 8 slices reduced-calorie bread
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

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  1. Preheat oven to 375 degrees.
  2. In a rimmed 9-by-13-inch cookie sheet sprayed with butter-flavored cooking spray, evenly arrange pineapple slices. Place a cherry in center of each ring. Evenly sprinkle Brown Sugar Twin over pineapple slices.
  3. In a shallow bowl, combine skim milk, reserved pineapple juice, eggs, cinnamon, and vanilla extract.
  4. Dip bread slices into milk mixture, coating both sides.
  5. Evenly place bread slices over pineapple.
  6. Evenly pour any remaining milk mixture over bread. Bake for 20 to 25 minutes.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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