Upside-Down French Toast (with coffee!)

(from Menus for Entertaining, (C) 1960)

Suggested as a "second-wind breakfast / second breakfast" for 2 or 4;

Menu:
1. UPSIDE-DOWN FRENCH TOAST

2. COFFEE OR TEA*

*Use cold water when brewing coffee - it has fewer impurities, according to the Coffee Brewing Institute.

Upside-Down French Toast

Ingredients:

2 Tbsp butter

1/4 c. brown sugar

1/4 c. crushed pineapple

1 egg

3/4 c. milk

1/8 tsp. salt

4 slices bread

1. Preheat oven to 400 degrees.

2. Melt 2 tablespoons butter in a 9-inch square baking pan.

3. Into the butter stir 1/4 cup brown sugar and 1/4 cup crushed pineapple, drained of almost all its syrup.

4. Spread this mixture evenly over bottom of pan.

5. In a bowl beat together 1 egg, 3/4 cup milk, and 1/8 teaspoon salt.

6. Soak 4 slices bread in milk mixture until soft, then lay over the pineapple and brown sugar in the pan.

7. Bake for 25 minutes, or until lightly browned, and cool 1 minute before inverting on a heated serving platter.