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| Servings |
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Ingredients
- 1/2 fresh pineapple
- 1 Tbsp honey
- 1 tsp cinnamon
- Dash Kosher salt
- 1 cup ricotta (or cottage cheese depending on texture preference)
- 16 slices whole grain bread
- 5 eggs large
- 1/2 cup milk
- 2 tsp vanilla extract
- powdered sugar
- Nonstick spray
Ingredients
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Instructions
- Filling: Preheat the oven to 400 degrees.
- Finely dice the pineapple and combine with the honey, cinnamon, and dash of salt in a roasting pan.
- Bake for 30 minutes.
- After the pineapple has been pulled from the oven, drain the juice from the roasting pan and into the ricotta or cottage cheese; stir together. In a separate bowl, whisk together the eggs, milk, and vanilla.
- Assemble the French toast: Scoop a spoonful of ricotta or cottage cheese into the center of one of the slices of bread.
- Place a spoonful of roasted pineapple on top each scoop of cheese. Finish with another slice of bread.
- Gently press together the sandwiches and using a round cookie cutter or a drinking glass, cut a round out of each stack.
- Pinch the edges of each circle together to seal in the filling.
- Dip each round into the egg mixture and place in a hot skillet that has been coated with nonstick spray.
- Toast each side until crispy.
- Serve warm with a sprinkle of powdered sugar on top.
Recipe Notes
Notes:
• Treat this recipe as a template and tailor it to your personal preferences: Make it sweeter by stuffing more pineapple into each serving; add moisture by adding more ricotta or cottage cheese.
• To save time (and further play with flavors), substitute your favorite jams, jellies, or fresh fruit for the roasted pineapple.
• Allow leftover crusts get stale and pulse into homemade breadcrumbs in a food processor.
Recipe courtesy of www.USDairy.com
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