Ingredients35 m servings 510 cals
- Mix pineapple and 1 teaspoon cinnamon in a bowl. Spread each slice of bread with 1 1/2 teaspoon cream cheese. Top 2 slices with 1/4 cup pineapple mixture apiece; reserve remaining pineapple mixture. Place remaining slices of bread atop pineapple mixture and press lightly to make 2 sandwiches.
- Whisk remaining 1/2 teaspoon cinnamon, milk, egg, sugar, and vanilla extract in a shallow bowl. Lay each sandwich in milk mixture and let bread absorb mixture for a few seconds; flip and repeat.
- Heat a nonstick skillet over medium heat, melt butter in the hot skillet, and fry sandwiches on both sides in butter until golden brown, 2 to 3 minutes per side. Top each sandwich with half the remaining pineapple mixture and drizzle 1 tablespoon hot fudge sauce over pineapple.
Per Serving: 510 calories; 21.3 g fat; 68.3 g carbohydrates; 13.1 g protein; 136 mg cholesterol; 559 mg sodium. Full nutrition
ReviewsRead all reviews 4
Delicious! I did have to use canned pineapple, but I was sure to drain it well. I do have to admit that I did not bother measuring the cream cheese or pineapple, and just eyeballed it. Very tast...
As written this is not a make-again for us. "Good bread" wasn't exactly specific enough - we went with Texas toast, but probably should've used challah or French bread for this. I also personall...