15
PineaPPle stuffed
frencH toast
Serves 2
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4 slices day-old brioche (egg bread)
1 jumbo egg, beaten
1 teaspoon milk or cream
6 teaspoons whipped cream cheese
3 teaspoons pineapple pulp
1 tablespoon honey
2 tablespoons melted butter
2 tablespoons vegetable oil
1/2 cup pineapple pulp for topping
brown sugar for topping
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Add 1 tablespoon butter plus 1 tablespoon vegetable to a medium skillet.
Heat on medium-high.
While the skillet is preheating, in a medium bowl,
whisk the egg and milk together.
In a small bowl, combine cream cheese, pineapple pulp and honey.
Mix well.
Lay 4 slices of bread out and spread 1/2 of the pineapple
cream cheese on one slice of brioche.
Spread the remaining 1/2 on another.
Cover with 2 remaining dry pieces of bread to form 2 sandwiches.
Working 1 at a time, dip each sandwich in the egg mixture
for about 1-1/2 minutes per side.
When the skillet is hot, add the dipped French Toasts
and fry in butter for 3 to 4 minutes until golden brown.
Remove from skillet.
Add 1 tablespoon butter plus 1 tablespoon vegetable to the skillet.
Fry the second side for 3 to 4 minutes until golden brown.
Remove to serving plates.
Top each stuffed French toast with pineapple pulp
and sprinkle with brown sugar.
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