Lori's Pineapple Cream Cheese Stuffed French Toast

   OOOOO, still delicious after all these years.  Today the Over-60 Mermaids and I celebrated the holidays by hosting a holiday swim party and the theme was breakfast.  There were divine delights in fruits, casseroles, breads and coffee cakes.  I hauled out and dusted up this old stand-by and she showed well!  I even heard the phrase, "best in category."  It's a keeper.   

  

This can be adapted to any size serving. Use pineapple cream cheese, or make your own with crushed pineapple added to cream cheese. Spread between two slices of GF bread. (I used Bette Hagman {Praise Be Her Name} Basic Millet Recipe) (My non-gf friends love that bread straight.) Pour egg mixture over toast in a 9x13  pan and bake.

It is so delicious!

reposted from 2-2-9

Actual recipe coming tomorrow, when I'm home for 10 more minutes than today!!! Reposted from 2-2-9

1 8 oz container soft cream cheese (pineapple flavored or chop pineapple into cream cheese  to make your own)

16 oz. loaf g-f bread, sliced

4 eggs
1 cup milk
1/4 cup sugar
1/8 tsp. salt
1/4 tsp. cinnamon
2 tablespoons butter, melted.

Spray a 9x13 pan, with cooking oil.  Spread cream cheese on bread and press two slices together in a sandwich.  Place filled sandwiches into the baking dish.

Beat all other ingredients together and pour over sandwiches in dish.  Let stand for 10 minutes or refrigerate overnight.
 
Bake at 400 degrees for 25-30 minutes or until golden brown and firm.