- 2 large egg white(s)
- 1 large egg(s)
- 2/3 cup(s) fat free skim milk
- 1 tsp vanilla extract
- 4 slice(s) whole wheat bread
- 1 tsp canola oil
- 8 tsp unpacked brown sugar, divided
- 4 slice(s) canned pineapple rings in juice, drained
Combine egg whites, whole egg, milk and vanilla extract in a large, deep bowl. Soak bread in egg mixture for about 1 minute; set aside.
Heat oil in a 12-inch nonstick skillet over medium heat until shimmering; place 2 slices of bread in a single layer in skillet. Spread 2 teaspoons of sugar over each piece of bread; cook bread until well-browned, about 4 to 5 minutes. Flip bread over; cook until well-browned on other side and sugar is melted, about 2 minutes more. Flip bread over again; place a pineapple ring on top of each slice. Flip bread again; cook until pineapple is warm, about 2 to 3 minutes. Set aside and cover to keep warm; repeat with remaining ingredients. Serve immediately. Yields 1 slice per serving.