Pineapple and Pork French Toast
Serves 4 Time: 40 minutes Difficulty: Intermediate
Ingredients
For the French Toast:
- 4 thick-cut slices brioche
- 4 large slices Canadian bacon
- 8 ounces cream cheese, room temperature
- 2 cups crushed pineapple, drained
- 1 cup whole milk
- 3 eggs
- 2 teaspoons vanilla
- 2 tablespoons brown sugar
- 5 tablespoons butter
- 2 tablespoons powdered sugar
For the Pineapple Compote
- 3 cups pineapple chunks
- 1 cup sugar
- ¾ cup pineapple juice
- 1 tablespoon cornstarch
- ¼ cup water
Directions
- Starting with the compote, preheat griddle to medium/ high heat. In a saucepan combine pineapple chunks with sugar and juice. Stir to dissolve.
- In a separate bowl, 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).
