1/2 stick (1/4 cup) unsalted butter
1/2 cup firmly packed dark brown sugar
3/4 cup firmly packed well drained canned crushed pineapple (about 10 ounces)
2 large eggs
1 1/2 cups milk
1/4 teaspoon salt
six 3/4 inch thick slices regular, challah or brioche bread

Directions:
Preheat oven to 400°F. In a sauce pan melt butter over moderate heat and stir in sugar and pineapple, stirring until sugar is dissolved.

In a shallow bowl, whisk together eggs, milk and salt.

In a baking dish, 13x9x2 inches, spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture in batches and arrange in one layer on top of pineapple mixture.
Bake French toast in middle of oven 20 to 25 minutes, or until bread is golden. Cool French toast in pan 1 minute.

Serves 2 to 4.

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