Name: Pineapple Baked French Toast
Ingredients: 1 Loaf firm bread; 8 oz Cream cheese; 10 Eggs; 1 1/2 c Half and half; 1/4 c Vermont maple syrup; 8 oz Crushed pineapple; (may substitute applesauce); 8 tb Melted butter; Cinnamon; Powdered sugar

The supreme test of goodness is not in the greater but in the smaller incidents of our character and practice; not what we are when standing in the searchlight of public scrutiny, but when we reach the firelight flicker of our homes; not what we are when some clarion-call rings through the air, summoning us to fight for life and liberty, but our attitude when we are called to sentry-duty in the gray morning, when the watch-fire is burning low. It is impossible to be our best at the supreme moment if character is corroded and eaten into by daily inconsistency, unfaithfulness, and besetting sin.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French		8	Servings

INGREDIENTS

1		Loaf firm bread
8	oz	Cream cheese
10		Eggs
1 1/2	c	Half and half
1/4	c	Vermont maple syrup
8	oz	Crushed pineapple; (may substitute applesauce)
8	tb	Melted butter
		Cinnamon
		Powdered sugar

INSTRUCTIONS

Cube bread and layer half in a 9 X 14 pan. Cut the cream cheese into small
pieces and scatter across the bread. Spoon on pineapple. Cover with the
remaining bread cubes. In a separate bowl, mix the eggs, half and half,
syrup, and melted butter. Pour egg mixture over the bread cubes. Press the
bread down to absorb the egg mixture. Sprinkle cinnamon over the top.
Refrigerate overnight.
In the morning, bake at 350° for 40 to 50 minutes. Serve with syrup, jam or
powdered sugar.
Serves 8.
Recipe by: The Inn at Rutland, Rutland, Vermont
Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998

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