Monday, October 7, 2013

Cream Cheese-Stuffed Pineapple Upside-Down Overnight French Toast

We had some friends over for a General Conference brunch yesterday, and I wanted to make something new and different. This fit the bill, and the combination of pineapple and cream cheese convinced me to try it. It was so good! There was a tiny bit leftover, and I put it in the fridge and had it for breakfast today. Leftover french toast sounds kind of gross, but I'm telling you, it was still amazing on day two.

1 cup light brown sugar
1/2 cup (1 stick) butter
2 tablespoons corn syrup (light or dark)
About 3 cups fresh pineapple (rings if you’re awesome enough to do it; I am not), divided
11-14 slices Italian bread
8 ounces cream cheese, softened
1/4 cup brown sugar
1 cup milk
4 eggs
2 teaspoons vanilla extract
2 tablespoons brown sugar


Line a 9×13″ baking sheet with aluminum foil and spray with non-stick cooking spray. Line the bottom of the pan with a single layer of pineapple (there will be some left over). Set aside.

In a medium saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat until it comes to a low boil and the sugar is dissolved. Remove from heat. Drizzle over the pineapple layer and set aside.

Chop remaining pineapple. In a small mixing bowl, combine the cream cheese, 1/4 cup brown sugar, and 1/4 cup of the chopped pineapple until smooth and combined. Spread a layer of cream cheese over one slice of bread and top it with another and place on top of the pineapple. Repeat with remaining bread, filling the pan (you may use more or less depending on what size of bread you use. You also may have some cream cheese leftover. That’s okay.) When the pan has been filled, set aside.

In another small mixing bowl, combine the milk, eggs, vanilla, and remaining brown sugar. Whisk together well and slowly pour over the bread. Add a light sprinkling of cinnamon and cover tightly with aluminum foil. Refrigerate overnight.

To cook, preheat oven to 350. Uncover and place the pan into the oven and bake for 45-50 minutes or until the liquid is absorbed and the center is solid. Remove from the oven and allow to stand for 10-15 minutes. Carefully invert the pan onto a serving tray or baking sheet. Cut into squares and serve. Makes 10-12 small servings or 8-10 large ones.

(Source: http://www.ourbestbites.com/2013/05/cream-cheese-stuffed-pineapple-upside-down-overnight-french-toast/)

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