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 4ooÂ° for 20 minutes. Makes 1 serving.
I was looking in my frig and had left over pineapple that I wanted to use up, this recipe was just perfect. I just bought some raisin bread and will be making this in the morning. I can't wait. I know I will love it. I love all the ingredients in it!