Pineapple French Toast
1 medium egg
1/4 tsp.cinnamon, divided
1/4 cup canned crushed pineapple, no sugar added
1 slice raisin bread
In a shallow dish, beat the egg and 1/8 tsp. cinnamon.
Drain juice from pineapple into egg mixture; beat again. Prick both sides of
bread with a fork. Soak bread in egg mixture, turning several times until as
much egg mixture as possible is absorbed.
Carefully transfer to a nonstick baking sheet.
Combine drained pineapple and remaining 1/8 tsp. cinnamon with any leftover
egg mixture.
Spread on top of bread.
Bake at 4oo° for 20 minutes.
Makes 1 serving.