This sauce is also a good idea for chicken, ice cream and just about anything else. Baking the French toast does take a little more time than frying and nothing says this can’t be fried if someone wanted more fat in the dish. To be honest the only reason I baked it was that it would take two hours for the batter to be absorbed and I was hungry. It did turn out pretty tasty.
Baked French Toast with Chunky Pineapple Sauce
- 1 loaf day old bread cut into 1 1/2″-2″ thick pieces
- 3 eggs
- 1/2 cup buttermilk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Mix the batter together. Grease a baking dish large enough to hold all the bread in one layer. Dredge each piece of bread in batter and place in pan. When all slices are done pour remaining batter over bread and let sit for 30 minutes. If frying the bread, let sit until all the batter is absorbed, about two hours. Otherwise place in an oven at 365 degrees and bake until browned and the custard has set, about 25 minutes. Meanwhile make sauce. Dust French toast with powdered sugar and spoon sauce over top.
- 2 cups fresh pineapple cored, diced
- 2 tbsp brown sugar
- 1/2 cinnamon stick
- 1/2 cup dark rum(Myers etc.)
- 2 tbsp butter
In a sauce pot melt butter over medium heat and add sugar, cinnamon and fruit. Mix well and cook until pineapple begins to soften, about five minutes. Add rum and cook until liquid thickens, about 10 minutes. Serve hot.