Today is National Pineapple Upside-Down Cake Day, so we thought it would be fun to turn this dish on its head just a bit. Instead of giving you a traditional pineapple upside-down cake recipe, we are providing an alternate option that is even more enticing. Our friends at the Sobotta Manor Bed & Breakfast in Mount Airy, NC came up with this decadent dish that features the day’s favored fruit in another innovative way as Pineapple Mandarin Cream Cheese Stuffed French Toast.
Make sure to check out this recipe below, and plenty of others, on our ever-expanding recipe page.
Sobotta Manor Bed & Breakfast
1 loaf French bread or sourdough bread sliced thick
1 8 oz pkg of cream cheese
3 tablespoon splenda
3 tablespoons nuts
3 tablespoons toasted coconut
¾ cup flavored creamer
1 Tbsp of cinnamon
dash of nutmeg
For the sauce:
1 can mandarin oranges (drained) reserve juice
1 can pineapple (drained) reserve juice
1 cup of sugar (can substitute splenda)
2 Tbsps of cornstarch
1 cup of fruit juice (keep the juice you drain from fruit)
1 Tbsp butter
Cut French bread about 2 inches thick and take a sharp knife and make a pocket lengthwise. Mix cream cheese, splenda and nuts together well and put approximately 1 large tablespoon cream cheese mixture in each of the pockets you’ve cut in bread.
In a large bowl mix the eggs, flavored creamer, cinnamon, and nutmeg whisk well, dip the cream cheese stuffed bread slices and brown well.
Prepare the sauce and pour over bread top with nuts and toasted coconut.
In a small sauce pan mix the water, sugar, cornstarch over moderately high heat until it is thickened, then add the drained fruit. Simmer for about ten minutes then pour over French toast.