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  • Breakfast

    Pineapple Stuffed French Toast

  • 8


  • 11


  • 250


  • Pineapple stuffed french toast with a piece cut off on a fork on a white plate. Pineapple, powdered sugar, and mint to garnish.


  • ½ fresh pineapple
  • 1 Tbsp. honey
  • 1 tsp. cinnamon
  • Dash of Kosher salt
  • 1 cup low-fat cottage cheese
  • 16 slices whole grain bread
  • 5 eggs, large
  • ½ cup low-fat or fat-free lactose-free dairy milk
  • 2 tsp. vanilla extract
  • Powdered sugar
  • Nonstick spray 



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