Pineapple-Mandarin Baked French Toast

Course : Breads
Serves: 12
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1 large loaf italian bread or 2 loaves of crusty french bread - cut into one inch cubes so it will cover the lasagna pan at least two layers thick
8 large eggs -- beaten (8 to 10)
1/2 gallon milk
1/2 cup sugar
1/4 cup cooking vanilla
1 cup maple syrup
1 tablespoon cinnamon
1 can crushed pineapple -- (20 ounce)
1 can mandarin orange segments -- (15 ounce)

Preparation / Directions:

Spray the lasagna pan with a nonstick spray for easy clean up and removal of portions. Place cubed bread pieces into the pan and set aside. Break the eggs into at least a 2 quart mixing bowl or measuring bowl and whisk them until mixed. Add sugar, vanilla, maple syrup, cinnamon and mix. Then add milk, mix again and set aside. Drain the crushed pineapple over the bread cubes and then drain the mandarin orange slices over the bread cubes. Stir the milk/egg mixture and pour it over the bread cubes making sure to cover all pieces. Portion out the crushed pineapple and mandarin orange slices over the entire mixture in the pan. Bake at 350 degrees for approximately 1 1/2 hours. Cover for the first 1/2 hour to reduce darkened crust on top.

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