Ingredients
For the French Toast:
¾ cup heavy whipping cream
¼ cup pineapple juice (you can just use from the pineapple ring can)
3 large eggs
¼ tsp. salt
½ tsp. vanilla extract
2 TBSP brown sugar
2 Sara Lee Pound Cakes, cut long ways and then cut in half to get 4 pieces. You will want to cut off the top of the cake to make more even French toast
8 pineapple rings
8 maraschino cherries
4 TBSP butter
For the Brown Sugar Sauce:
2 TBSP pineapple juice
3/4 cup packed brown sugar
1/3 cup unsalted butter
1/3 cup whipping cream
Instructions
For the French Toast:
Whisk the cream, pineapple juice, eggs, salt, vanilla, and 2 TBSP brown sugar in a medium bowl. Pour into a shallow baking dish or pie pan for dipping.
Place a pineapple ring on top of a slice of pound cake. Carefully dip on one side for 30 seconds to let it soak up the egg mixture. Flip over and while soaking put the cherry in the middle of the pineapple ring.
Preheat oven to 375F.
Heat a 10-inch non-stick pan over medium low heat and melt 1 TBSP butter. Carefully put down the pound cake pineapple ring side down. Do two pieces of French toast at a time.
Cook until golden brown, about 2-3 minutes on each side. Place on a baking sheet that has been sprayed with baking spray pineapple side up. When all 8 pieces are done place in oven for 5 minutes to finish cooking.
While in oven prepare Brown Sugar Sauce. Once out of oven serve immediately.
For the Brown Sugar Sauce:
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
Add cream and pineapple juice and bring to a simmer.
Simmer for about 5 minutes.
Pour over French toast.
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