Recipe by Secret Agent
So how can this be Hawaiian and French since it uses Jewish bread? Huh? This is pretty good for a crowd at brunch time! Lessen the fat count by using a non-stick pan but boy, the butter and full fat cream cheese makes it better!
- 12 slices challah, sliced 2 inches thick
- 1⁄2 cup cream cheese, Philly, of course (room temperature)
- 1⁄2 cup pineapple, crushed and drained
- 4 eggs, large
- 1⁄4 cup milk
- 2 tablespoons sugar
- 2 tablespoons butter (more if needed)
- powdered sugar
Directions See How It's Made
- On the topside of each Challah slice cut a pocket into the bread. Careful not to cut through the sides or bottom.
- In a small bowl mix the cream cheese until it is nice and fluffy. Add the drained pineapple.and mix in well. Divide this mixture into each of the twelve slices of bread. A pastry bag with no tube in it works great or use a teaspoon.
- Beat the eggs, milk, sugar and vanilla together in a pie pan or baking dish and marinate the bread in it, turning once. You should not have any custard left when they are done marinating.
- In a large pan or on a cast iron griddle on medium to medium low heat melt one tablespoon of butter and brown the french toast on both sides. You can cook them through or put on a buttered sheet pan to finish them in a 325 oven, covered, for 25 to 30 minutes or until as done as you like them.
- Sprinkle with powdered sugar and serve. Optionally you can serve syrup or fresh fruit with the toast.