Friday, November 27, 2009

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.
Post a Comment