1 tsp Earth Balance Margarine, Butter or coconut oil which I am finding very useful..High in fat, be careful
1/2 Pineapple, cored and sliced into rings or 1 can packed in water
1/2 cup dried Cranberries
4 Slices day old or Toasted High Fiber or Ezekiel Bread
1.5 C Egg Whites
1/2 Cup Unsweetened Vanilla Almond Milk
1 Tsp Vanilla
1/2+1/2 tsps .Cinnamon
1/2 tsp Ground Ginger
2 T Honey
2 T Brown Sugar
1/4 C Toasted, Chopped Walnuts (optional)
Whisk Together Egg Whites, Vanilla, 1/2 tsp Cinnamon, Ginger and cream. Set aside
Layer in skillet: Pineapple, sprinkle cranberries and bread-Cut bread to fit all cracks.
Pour egg mixture over fruit and bread mixture and press down on bread to absorb liquid.
Cover and refriderate overnight.
Preheat Oven to 350
Drizzle 1 T Honey and 1/2 tsp cinnamon on top of bread and bake for 30 minutes
Cool for about 5 minutes and convert onto ovenproof plate.
Drizzle 1 T of honey and 2 T Brown Sugar over pineapple (add nuts at this time if desired)
Bake at 475 for 10 minutes or until browned