– 1/4tsp.cinnamon, divided
– 1/4cup canned crushed pineapple, no sugar added
In a shallow dish, beat the egg and 1/8 tsp. cinnamon. Drain juice from pineapple into egg mixture; beat again. Prick both sides of bread with a fork. Soak bread in egg mixture, turning several times until as much egg mixture as possible is absorbed. Carefully transfer to a nonstick baking sheet. Combine drained pineapple and remaining 1/8 tsp. cinnamon with any leftover egg mixture. Spread on top of bread. Bake at 4ooÂ° for 20 minutes.
Source : allrecipes.com