Pineapple Upside Down French Toast
Transform your breakfast game with this Pineapple Upside Down French Toast, a delightful twist on two beloved classics. Layers of rich, golden brioche or challah bread are soaked in a creamy custard mixture, then baked atop a luscious layer of caramelized pineapple rings. A hint of cinnamon and optional chopped pecans add a warm, nutty depth, making each bite irresistibly decadent. This oven-baked treat is finished with a spectacular flip, revealing a golden caramel glaze that’s both stunning and satisfying. Perfect for special mornings or brunch gatherings, this make-ahead-friendly recipe serves up tropical flavors and cozy vibes with every slice. Garnish it with whipped cream or a dusting of powdered sugar for an extra touch of indulgence!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 6 pieces Pineapple rings (canned or fresh)
- 4 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 cup Chopped pecans (optional)
- 6 slices Thick slices of brioche or challah bread
- 4 pieces Large eggs
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round baking dish or ovenproof skillet.
In a medium skillet over medium heat, melt 3 tablespoons of butter. Add the brown sugar and stir until it dissolves and forms a smooth caramel-like mixture, about 2-3 minutes.
Arrange the pineapple rings in a single layer over the caramel mixture in the skillet. Sprinkle with ground cinnamon and pecans if using. Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, vanilla extract, granulated sugar, and salt until fully combined.
Dip the slices of bread into the egg mixture, ensuring both sides are well-coated but not overly soggy.
Layer the soaked bread slices directly over the pineapples and caramel sauce in the skillet, slightly overlapping the slices to cover the entire surface.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown and puffed up.
Carefully remove the skillet from the oven and allow it to cool for 5 minutes. Run a knife along the edges to loosen any stuck bits.
Place a large serving plate upside down over the skillet. Using oven mitts, quickly and carefully flip the skillet to invert the French toast onto the plate. Tap the bottom of the skillet to ensure the caramel and pineapple release completely.
Serve warm, optionally garnished with whipped cream or a dusting of powdered sugar. Enjoy!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 51.1 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
