#white bead

[digital-collage-materials]

[rubys-kitchen]

Pineapple Upside-Down Toast

Chef’s Note: I always used to make this only on Christmas morning. Until I decided it was too tasty to have just one day of the year.

Original recipe [from a cookbook]

Ingredients

1/4 cup butter, melted

1/2 cup brown sugar

10 oz crushed pineapple, drained    {{Use either an 8 oz can, or half a 20 oz can. Strain the amount you use}}

6 white bread slices

2 egg

1 1/2 cup milk

1/2 tsp salt

Instructions

0. Preheat the oven to 325 ℉.

1. Combine butter, brown sugar, and pineapple in the bottom of a 13x9-inch baking dish. Spread evenly across the dish Top with bread.

Bread may need to be squished into place

2. Beat eggs, milk, and salt together. Pour over the bread.

3. Bake, uncovered, at 325℉ for about 27 – 30 minutes.

Top of bread will still be yellow-like, but bread will “puff up”

4. Cool slightly, then invert and serve

I typically separate the bread at the edges with a (metal) spatula. It’s best to scoop from the sides to flip a piece.