Pineapple Upside Down French Toast Food

GRANDMA'S PEACH FRENCH TOAST

Steps:

• In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.
• Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature. Preheat the oven to 350 degrees F (175 degrees C).
• Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown. Spoon out portions to serve.

SYRUP ON THE BOTTOM FRENCH TOAST CASSEROLE

Steps:

• Lightly grease a 9x13-inch casserole dish.
• Combine brown sugar, butter, corn syrup, 1/2 cup whole milk, and 1/8 teaspoon salt in a saucepan over medium heat; cook, stirring constantly, until sugar is dissolved and syrup is smooth, about 5 minutes. Pour syrup into the prepared casserole dish.
• Arrange bread slices atop the syrup layer in the casserole dish.
• Whisk 2 1/2 cups milk, eggs, vanilla extract, and 1/4 teaspoon salt in a bowl; pour milk mixture over bread. Cover casserole dish with plastic wrap and refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from casserole dish.
• Mix white sugar and cinnamon together in a small bowl; sprinkle mixture over casserole. Cover casserole with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and continue baking until casserole is cooked through and eggs are set, 25 to 30 minutes. The casserole will be syrupy, but should thicken as it cools.

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE UPSIDE-DOWN FRENCH TOAST

Steps:

• Set oven to 400 degrees.
• Lightly grease a 13 x 9-inch baking dish.
• Set oven rack to middle position.
• In a saucepan, melt butter over medium-low heat; stir in the brown sugar until dissolved.
• Add in the drained crushed pineapple; stir well to incorporate.
• in a bowl, whisk together eggs, whole milk, half and half, reserved 1/4 cup pineapple juice, salt, cinnamon and vanilla.
• Lightly grease baking dish.
• Spread pineapple/brown sugar mixture evenly over bottom of dish.
• Dip the bread slices into milk/egg mixture, and arrange in one layer on top of pineapple mixture (use as much bread is need to cover the pinapple, more than 9 slices may be needed for this).
• Bake for 20-25 minutes, or until bread is golden.

PINEAPPLE UPSIDE DOWN FRENCH TOAST

Steps:

• Preheat oven to 400F.
• In a saucepan, melt butter over moderate heat and stir in sugar until dissolved.
• Add pineapple, stirring well to incorporate.
• In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla.
• Lightly grease a 13 x 9 pan and spread pineapple mixture evenly over bottom.
• Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.
• Bake french toast in middle of oven 20-25 minutes or until bread is golden.
• French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
• Serves 4.

UPSIDE-DOWN APPLE FRENCH TOAST WITH CRANBERRIES AND PECANS

Steps:

• Preheat oven to 350 degrees F.
• In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.
• Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface. Lay soaked slices of challah over the top so it is completely covered - you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.
• When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners' sugar, if desired, and serve.

UPSIDE-DOWN BAKED APPLE FRENCH TOAST

Steps:

• Preheat oven to 375 F.
• Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine.
• Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat.
• Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight)
• Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once.

UPSIDE-DOWN FRENCH TOAST

Steps:

• Melt butter in 8-9 inch square pan in oven as it preheats.
• Sprinkle with brown sugar.
• Lay pineapple slices over brown sugar, spacing evenly.
• Beat eggs, milk and salt until blended.
• Soak 4 bread slices in milk mixture until soft, using all of the mixture.
• Arrange bread on top and pour extra milk mixture over the bread.
• Bake at 400 degrees for 25 minute or until set and lightly browned.
• Invert entire pan onto large serving platter. Or with pancake turner, lift each serving and invert onto heated individual serving plates. Garnish with parsley(I never do this though).
• Good with syrup, bacon, coffee, juice, tea or milk.

TIKTOK AIR FRYER PINEAPPLE TOAST

Steps:

• Preheat an air fryer to 200 degrees F (93 degrees C) according to manufacturer's instructions.
• Use a fork to blend the butter and sugar together in a medium bowl. Mix in flour and combine until smooth, reaching a cookie dough-like texture.
• Spread the butter mixture evenly over the slice of milk bread, smearing until smooth. Use a knife to score the bread topping with criss-cross lines that resemble a pineapple skin. In a small bowl, beat the egg to form an egg wash. Carefully spread a thin layer over the bread topping.
• Cook the bread in the preheated air fryer for 4 minutes; turn up the air fryer temperature to 400 degrees F (200 degrees C). Continue to cook bread slice until toasted, 3 to 4 minutes. Serve immediately.

UPSIDE DOWN APPLE FRENCH TOAST

Steps:

• Prepare the night before.
• Combine butter, brown sugar and water in saucepan, and heat on medium until bubbling stirring frequently.
• Place in 9x13 inch pan and allow to cool for 20-30 minutes.
• Peel and core apple slices, and place slices in rows together overlapping on top of sauce in pan.
• Sprinkle with raisins and cinnamom.
• Cut bread 1 - 1 1/2 inches thick.
• Place bread on top of apples.
• Mix together milk, eggs, and vanilla and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 60 minutes or until golden brown.
• Serve upside down.
• Spoon sauce in pan over French toast.

RICOTTA PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan with at least 2-inch high sides.
• Pour melted butter into the greased pan and swirl to coat. Sprinkle brown sugar evenly over butter. Place pineapple slices in an even layer over the brown sugar, slightly overlapping and trimming pieces to fit as necessary, covering the whole bottom of the pan. Set aside.
• Whisk together flour, baking powder, cornstarch, salt, cinnamon, and nutmeg in a small bowl until combined.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
• Cream together 3/4 cup plus 2 tablespoons white sugar, softened butter, and egg yolks in a large bowl until light and fluffy, about 3 minutes. Add in half of the flour mixture and mix until just combined. Add ricotta cheese and mix until just combined. Add remaining flour mixture, stirring until just combined.
• Add 1/3 of the whipped egg whites to the batter, and fold until no streaks of egg whites remain. Gently fold in remaining egg whites until no streaks of egg whites remain. Pour batter evenly over pineapple slices, and gently smooth into an even layer.
• Place cake pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 50 to 55 minutes.
• Allow cake to cool in the pan 10 minutes before running a knife around the sides to loosen. Invert cake onto a serving platter and let pan sit for a few minutes on top of the cake before removing. Allow cake to cool before serving.