Title: Hawaiian french toast
 Categories: Eggs, Fruits, Breads
      Yield: 4 Servings
 
      4    Eggs
      1 ts Vanilla
      1 tb Maple syrup
      1 tb Sour cream
      1 tb Sugar
      8 oz Crushed pineapple
    1/4 c  Milk
      8 sl Day-old bread,
           -crusts trimmed
      6 tb Butter
           Powdered sugar
           Shredded coconut
 
  In a blender, whirl eggs, vanilla, syrup, sour cream, sugar,
  pineapple and milk until smooth. Cut bread slices diagonally in half
  and arrange in a large shallow dish. Pour egg-pineapple mixture over
  bread; briefly, then turn to coat other side.In a large frying pan,
  over medium heat, melt about 2 T of the butter. Place a few pieces of
  soaked bread in pan and cook until browned on the bottom. Turn and
  brown other side. Use remaining butter as needed. Remove to a warm
  platter and keep warm in a 200 degree oven until all bread has been
  cooked. Dust with powdered sugar and sprinkle with shredded coconut.
  From the "Sunset Brunch Cookbook", Lane Publishing Co.