* 6 eggs

* 2 cups of milk

*1 teaspoon vanilla

* 1 stick butter

* ½ cup packed brown sugar

* 1 (16-ounce) can crushed pineapple in juice

* Un-sliced loaf English muffin bread, or other firm white bread 

Night before: Cut crusts from bread, slice into 8 thick slices. (you may not need to use the whole loaf - slices should be about twice as thick as regular slices).

Combine eggs, milk and vanilla. Place slices of bread in a large pan, 11 x 13-inches. Pour eggs and milk mixture carefully over bread, making sure each bread slice is covered. Cover pan with plastic wrap and refrigerate.

Next morning: In a clean, 11 x 13-inch pan, melt butter. Add brown sugar and pineapple, including juice. Mix well. Remove bread from refrigerator and using  spatula, carefully remove bread slices from pan and place over pineapple mixture.

Bake at 350 degrees for 30 minutes, until puffed and golden. To serve, turn entire pan out onto a large platter, or remove individual servings, turning them upside down onto plates.

Serves 8