| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Breakfast, Entreé | 4 | Servings |
INGREDIENTS
| 8 | oz | Can Sliced Pineapple |
| 8 | oz | Pkg. Cream Cheese |
| 1/4 | c | Confectioners Sugar |
| 1 1/2 | t | Vanilla |
| 4 | Eggs | |
| 1/2 | c | Milk |
| 1/3 | c | Orange Juice |
| 3/8 | t | Cinnamon |
| 1 | lb | Loaf Texas Toast |
INSTRUCTIONS
Place all topping ingredients in blender or processor and pulse until only small chunks of pineapple remain. Cover and refrigerate until ready to use. Whisk toast ingredients, except bread, in a flat dish until well blended. Dip bread slices into egg mixture coating well on both sides. Arrange on a cookie sheet that has been lightly greased. Bake at 425 15 to 20 minutes, turning slices over half way thru time. Serve hot with pineapple cheese topping. TO PREPARE AHEAD; Prepare as directed above; cover pan and refrigerate for up to 12 hours. Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 329
Calories From Fat: 220
Total Fat: 24.9g
Cholesterol: 250.8mg
Sodium: 268.3mg
Potassium: 303.8mg
Carbohydrates: 15.6g
Fiber: <1g
Sugar: 13.7g
Protein: 11g