Sunday, January 15, 2012
French Toast Casserole with Caramelized Pineapple, Butter and Syrup
The following morning and 1 hour prior to putting it in the oven, I removed it from the refrigerator, stirred the contents and baked it in a 350° oven for 45 minutes. I cut ripe pineapple (1 slice per person) into bite size pieces and placed them in a hot skillet with a wee bit of canola oil and cooked them until they were slightly blackened. I topped the French toast casserole with caramelized pineapple, butter and syrup. YUMMY!