INGREDIENTS:1 loaf rustic bread, crusts removed
10 egg yolks
½ gallon milk
1 cup sugar
1/3 cup vanilla
8 whole eggs
¼ lb. golden raisins
1 large can pineapple dices, or ¼ fresh pineapple, chopped
½ cup brown sugar
2 Tbsp. cinnamonDIRECTIONS:Layer golden raisins and pineapple in a half-sized hotel pan
(3 inch deep x 9 ½ inch x 11 ½ inch). Cut bread into 1 inch thick pieces. Layer the bread over the golden raisins and pineapple. Beat egg yolks and whole eggs. Be careful not to let them get too foamy. Add milk, sugar and vanilla. Stir until all are incorporated. Pour milk mixture over bread. Let soak for 10 minutes. Sprinkle brown sugar and cinnamon over the bread. Bake at 400°F for 45 minutes. Cut into pieces. Serve with a scoop of ice cream or a dollop of whipped cream and a slice of fresh pineapple.
SERVINGS:6-8 servingsFrom:Tony Rocha, Chef/Owner, Gala Ristorante, Arlington, Mass.PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD