Preheat the oven to 400 degrees.
Finely dice the pineapple and combine with the honey, cinnamon, and dash of salt in a roasting pan. Bake for 30 minutes.
After the pineapple has been pulled from the oven, drain the juice from the roasting pan and into the cottage cheese; stir together.
In a separate bowl, whisk together the eggs, milk, and vanilla.
Assemble the French toast: Scoop a spoonful of cottage cheese into the center of half of the slices of bread. Place a spoonful of roasted pineapple on top each scoop of cottage cheese. Finish with another slice of bread.
Gently press together the sandwiches and using a round cookie cutter or a drinking glass, cut a round out of each stack. Pinch the edges of each circle together to seal in the filling.
Dip each round into the egg mixture and place in a hot skillet that has been coated with nonstick spray.
Toast each side until crispy. Serve warm with a sprinkle of powdered sugar on top.
Recipe created by US Dairy.
Calories 250; Total Fat 5 g; Cholesterol 110 m; Sodium 370 mg; Total Carbohydrate 35 g; Protein 15 g