Sunday, January 30, 2011

Pineapple Cranberry Upside Down French Toast

I have inherited a wonderful Iron  skillet from a dear friend's Mom and have cooked up some great dishes in it for the past year and a half and I came up with this recipe which I have refined since making it this morning. I used frozen pineapple tidbits and I think it made the mixture too watery. the next time I make this dish, I with either use fresh pineapple which is always available in the stores here or I would use the canned pineapple packed in water either the chunks or rings will do and drain them to get most of the moisture released.
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
Serve warm