Go Back

Pineapple Hefeweizen French Toast Bake

Print Recipe Pin Recipe

Ingredients
  

For the French toast:

  • 1 round loaf 1lbs sourdough bread
  • ½ cup 4oz wheat beer
  • 1 cup 200g brown sugar
  • ½ cup 100g white sugar
  • 1 cup 230g pineapple chunks
  • 1 ½ cups 367g half and half
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the whipped cream:

  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 tablespoon rum
  • 1 teaspoon vanilla extract

Instructions
 

  • Cut the bread into bite-sized pieces. Add to a greased 8X8 baking dish.
  • In a blender add the wheat beer, brown sugar, white sugar, pineapple, half and half, eggs, salt, and vanilla. Blend until smooth.
  • Pour the mixture over the bread, pressing to make sure all the bread cubes are submerged. Allow to sit at room temperature for 30 minutes to allow the bread to absorb the liquid, or cover and refrigerate overnight. 
  • Preheat the oven to 350°F. Bake, uncovered, for 35-40 minutes or until the center has puffed and the bread has started to toast on the top. (you can also make in 6 individual ramekins, start checking for doneness after 18 minutes)
  • Add all the whipped cream ingredients to the bowl of a stand mixer, beat on high until soft peaks form. Serve the French toast topped with whipped cream.