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Ham and Pineapple-stuffed French Toast

3 Eggs
1 c Milk
1 tb Granulated sugar
8 oz Cream cheese, room temp.
1 cn Crushed pineapple (8 oz.)
1 Loaf French bread, cut into
12 slices, each 1" thick
3 sl Boneless ham, cut medium thick
Maple syrup, warmed

Spray a 9 x 13" baking pan with non-stick cooking spray. Set aside. In a small bowl, beat eggs, milk and sugar. Set aside. In a separate bowl, mix cream cheese and crushed pineapple. Set aside. Prepare bread and cut ham slices in half to fit bread slices. Spread cream cheese mixture evenly over six of the bread slices. Top each with a piece of ham and a slice of bread. Dip each "sandwich" into the egg mixture making sure to coat both sides. Place the sandwiches in a baking pan, cover and refrigerate several hours or overnight. Heat oven to 400. Place the pan of sandwiches in the center of the oven and bake for 15 min. or until golden brown. Serve with warm maple syrup.

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