SPREAD half of the bread slices with cream cheese and strawberry preserves and TOP with remaining bread slices to make little sandwiches. ARRANGE sandwiches in greased 13 x 9 x 2-inch glass baking dish.
WHISK eggs in medium bowl until foamy. STIR IN milk, pineapple, orange juice, orange peel, vanilla and salt. Slowly POUR egg mixture over bread; PRESS bread into egg mixture. REFRIGERATE covered at least one hour or overnight.
BAKE in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, 45 to 50 minutes.
INGREDIENTS
large EGGS
8
French bread OR baguette, 1/2-inch thick (12 oz.)
30 to 36 slices
cream cheese, softened
4 oz.
strawberry preserves
1 cup
milk
1 1/2 cups
crushed pineapple, undrained (8 oz.)
1 can
orange juice
1/4 cup
freshly grated orange peel
2 tsp.
vanilla
1 tsp.
tips
Substitute blueberry or raspberry preserves for the strawberry preserves.
This recipe is an excellent source of choline and protein, and a good source of vitamin A.
American Egg Board
