Pineapple Upside Down Stuffed Brioche French Toast

I don’t know whether to call this breakfast or dessert… it seriously tastes like pineapple upside-down cake! Thick, buttery brioche bread is stuffed with cherry cream cheese, fried until golden brown, then topped with bruleed pineapple pieces and a to-die-for brown sugar maple glaze! Don’t count the calories on this one… just enjoy it!

Pineapple Upside Down Stuffed Brioche French Toast

Serves: 6 toasts

  • 12 thick slices brioche bread
  • 2 eggs
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 2 Tbsp. butter
  • 1 block cream cheese, softened
  • 10-12 maraschino cherries, plus more for garnish
  • Whipped topping, optional

For bruleed pineapple topping:

  • 16 oz. fresh pineapple, cut into thin chunks
  • 1/2 c. dark brown sugar

For maple brown sugar glaze:

  • 1/4 c. butter
  • 1/4 c. dark brown sugar
  • 1/4 c. pure maple syrup
  1. Preheat oven to 350 degrees. Roughly chop maraschino cherries and mix into softened cream cheese until just combined. Spread mixture evenly over 6 slices of brioche bread. Top with remaining 6 slices to make sandwiches.
  2. In a shallow bowl or pie plate, combine eggs, milk and vanilla. Heat a non-stick griddle over medium high heat. Brush with butter.
  3. Dip each sandwich one by one into egg mixture, just enough to coat, don’t soak them or they will become soggy! Place immediately onto heated, buttered griddle. Cook for a minute or two, until browned. Flip and brown other side.
  4. Place browned French toast sandwiches onto a baking sheet sprayed lightly with cooking spray. Bake in preheated oven for 10-15 minutes, flipping them halfway through. Remove from oven and leave on pan to cool a bit.
  5. Meanwhile, in a small saucepan, combine butter, sugar and maple syrup. Bring to a boil, whisking constantly, then reduce heat and simmer for 2-3 minutes, until slightly thickened. Remove from heat and allow to cool slightly.
  6. Place pineapple pieces in a single layer on a rimmed baking sheet. Sprinkle each piece with a layer of dark brown sugar. Broil, watching carefully, until sugar is allowed to caramelize and brown.
  7. To serve: Cut each French toast sandwich in half diagonally. Top with a few pieces of bruleed pineapple and drizzle with maple brown sugar glaze. Garnish with whipped cream and a cherry!

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