Gluten-free recipes

4 slices canned pineapple, well drained

2 eggs

1/2 cup GFCF milk

1/8 teaspoon salt

1/2 teaspoon cinnamon

4 thick slices GFCF bread

Melt margarine in 8-inch square pan in oven as it preheats to 400. Sprinkle with brown sugar and cinnamon. Lay pineapple slices over brown sugar mix and space evenly. Beat eggs, milk and salt until blended. Soak the bread slices in milk mixture until soft. Arrange bread on top. Pour extra milk mixture over bread. Bake for 25 minutes or until set and lightly browned. Invert entire pan onto large serving platter or with pancake turner, lift each serving and invert onto individual plates.