Pineapple French Toast

The problem with making challah bread is the only thing I know what to do with it is make french toast.  I guess there could be worse problems.  After recently making another attempt at challah to improve my braiding technique (still needs work, I may just hire it out to a twelve year old girl who has plenty of braiding experience already) I decided to make LJ's favorite type of french toast.

Really all you do differently than any other type of french toast is mix in a can of pineapple, either chunks or crushed.  The resulting french toast has pieces of pineapple seared in to the crust.  Reserve the pineapple liquid to pour over the finished french toast or turn it in to a simple syrup and that is all you need to know.

A few friendly reminders when making french toast with challah.

1. The bread needs to soak in the batter longer than normal.
2. After cooking the bread on both sides let it sit on a cookie sheet in a barely warm over for five minutes to help it set.