3 c. fresh or frozen pineapple wedges reserving 2 tbsp. juice
1/2 c. apricot or peach jam
1/4 c. flaked coconut
8-10 bread slices
3 lg. eggs (separated)
1/3 c. sugar
2 tsp. vanilla
1/4 tsp. salt
2 c. half and half
Brown sugar for topping

Mix pineapple wedges and 2 tablespoons of their juices with the jam and coconut in a small bowl. Set aside. Lightly toast and butter the bread; cut each slice in half. Beat egg whites until they hold soft peaks.

In another bowl, beat together egg yolks, sugar, vanilla and half and half. Then gently fold egg yolk mixture into beaten egg whites. Arrange half of the toast slices to cover bottom of a greased 1 1/2- quart baking dish 1 3/4 inches deep. Spread with half the pineapple and jam mixture.

Cover with half the egg mixture. Cover that with the rest of the toast slices, pineapple and jam and finish with the egg mixture. Sprinkle top with brown sugar. Bake at 350 degrees for 35-40 minutes. Serve warm with cream