Pineapple Upside Smackdown Cake
Time: 15 minutes Prep/ 40 minutes Bake
Serves: 6
- 12 slices egg bread, crusts removed
- 3 eggs
- 4 egg whites
- 11/2 cups milk
- 1/4 cup granulated white sugar
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 3 tsp non-hydrogenated margarine
- 1/3 cup brown sugar
- 6 round slices fresh pineapple
- Handful dried cranberries
- A few dried cranberries plus cran-raspberry coulis for garnish
Instructions
1PREP:
- Place slices of trimmed challah bread (egg bread) in a large, shallow pan.
- In a large bowl, beat eggs and egg whites with milk, granulated sugar, vanilla and cinnamon.
- Strain mixture over bread.
- Turn bread over and allow it to soak for at least 10 minutes.
- Brush margarine over the bottom of a 13 x 9 inch baking dish.
- Sprinkle the bottom evenly with brown sugar, pressing sugar into bottom of pan.
- Arrange slices of drained pineapple on sugar in a single layer.
- Place a piece of soaked bread over each.
- Continue with remaining bread.
- Bake in a preheated 350°F oven for 30 to 40 minutes, or until bread is puffed and browned.
- Remove from oven and cool for 5 minutes.
2PLATING:
- To serve, cut around each slice of bread and serve each piece upside down with a slice of pineapple and some juices on top.
- Garnish with cinnamon and a drizzle of cran-raspberry coulis if available.
