Pineapple French Toast

  • 2 egg whites
  • ¼ cup pineapple juice
  • 1 teaspoon cinnamon
  • Butter-flavored cooking spray
  • 4 slices French bread
  • 4 pineapple rings
  • 4 teaspoons honey

In a medium bowl, beat egg whites with wire whisk until light and fluffy. Beat in pineapple juice and cinnamon; mix completely. Spray nonstick griddle until it sizzles. Dip 1 slice bread in egg mixture. Place on griddle, and cook until browned on both sides. Repeat until all bread is cooked. Top with pineapple and honey. Yield: 2 servings.

Order a copy
To purchase a copy of Dinner on the Grounds, visit preserveoakridge.org. Cost is $20.

Additional recipes from Dinner on the Grounds that appeared originally with this one:
Debra’s Pancakes
Potatoes O’Brien

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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