Pineapple-Stuffed French Toast
Instructions
  1. Filling: Preheat the oven to 400 degrees.
  2. Finely dice the pineapple and combine with the honey, cinnamon, and dash of salt in a roasting pan.
  3. Bake for 30 minutes.
  4. 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.
  5. Assemble the French toast: Scoop a spoonful of ricotta or cottage cheese into the center of one of the slices of bread.
  6. Place a spoonful of roasted pineapple on top each scoop of cheese. Finish with another slice of bread.
  7. Gently press together the sandwiches and using a round cookie cutter or a drinking glass, cut a round out of each stack.
  8. Pinch the edges of each circle together to seal in the filling.
  9. Dip each round into the egg mixture and place in a hot skillet that has been coated with nonstick spray.
  10. Toast each side until crispy.
  11. 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