Nutty Cinnamon Raisin Breakfast |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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'French Toast' by Donna Kelly Ingredients:
1 loaf day-old cinnamon raisin bread (16 oz.) |
1/2 cup diced pecans |
1 (20 ounce) can crushed pineapple, with juice |
1/4 cup butter, melted |
4 large eggs |
1/2 cup sugar |
1/2 cup milk |
1/2 teaspoon salt |
Directions:
1. Cut the bread into 1-inch pieces.
2. Toss bread with nuts and pineapple with juice in a bowl.
3. Spread bread mixture in an 8 x 11 inch baking pan sprayed with nonstick cooking spray.
4. In a bowl, whisk together the remaining ingredients and then pour over bread mixture, making sure the bread is saturated; let stand 20 minutes.
5. Bake, uncovered in a preheated 375° oven for 35-40 minutes, or until firm and lightly browned.
6. Serve cut into squares and sprinkled with powdered sugar or drizzled with syrup if desired.
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