Temps de cuisson: 20 Minutes Portions: 8
1 Loaf French Bread Unsliced
1 8 oz Cream Cheese
3 tablespoons Pineapple Preserves
2 tablespoons brown sugar
1/4 teaspoon Vanilla Extract
3/4 cup milk or half and half
1/8 teaspoon salt
1 tablespoons powdered sugar
1/8 cup pecans
2 tablespoons butter
Slice french toast into 1/2 inch slices on an angle or straight across for smaller portions. Place two slices on top of each other in a rectangular baking dish or pan.
Combine cream cheese sugar and pineapple jelly and brown sugar and blend with wisk until the cream cheese is well blended. Spread mixture between each of the two slices of french bread in the dish.
Beat the eggs with the milk and add the salt and vanilla. Pour the mixture over the French toast "sandwiches" and turn over until each is well coated. Cover the dish with plastic wrap and store in refrigerator overnight. They will be puffed up in the morning.
Melt butter on large grilling pan, and pan fry the toasts on both sides for a total of 20 minutes at a medium to low temperature.
Place the French Toast in a circle around a serving tray, and sift the powdered sugar and cinnamon over them. Sprinkle the pecans....Serve with pecan, maple or strawberry syrup ... serves 8+.