- 4 Brioche Bread Slices (Thickly Cut)
- 4 Pork Slices
- 8 Oz. of Cream Cheese (Softened)
- 2 Cups of Crushed Pineapples (Drained)
- 1 Cup of Whole Milk
- 3 Eggs
- 2 Teaspoons of Vanilla
- 2 Tablespoons of Brown Sugar
- 5 Tablespoons of Butter
- 2 Tablespoons of Powdered Sugar
- 3 Cups of Pineapple Chunks
- 1 Cup of Sugar
- 3/4 Cup of Pineapple Juice
- 1 Tablespoon of Cornstarch
- 1/4 Cup of Water
Starting with the compote, preheat griddle to medium/ high heat.
In a saucepan combine pineapple chunks with sugar and juice. Stir to dissolve.
Whisk together cornstarch and water.
Cook Pineapples for 5-10 minutes or until pineapples soften.
Stir in cornstarch mixture and simmer 5-10 minutes until thickened.
For the french toast, in a bowl, combine cream cheese and crushed pineapple.
Heat griddle to Medium/Low Heat.
Cook 4 slices of Pork Roll about 2 minutes each side.
In a shallow dish whisk together milk, eggs, vanilla, and brown sugar.
Lay out 4 slices of Brioche Bread and Spoon Cream Cheese Mixture and slice of Pork Roll on each.
Fold together the pieces as a sandwich.
Soak both sides of each sandwich in the egg mixture and set aside.
Melt butter on the griddle and place each stuffed French Toast on griddle and cook until each side is golden brown and cooked through.
Remove from heat and top with Pineapple Compote (powdered sugar optional).