8 tbsp. butter
1 c. crushed pineapple, drained
1 tsp. vanilla
1/2 c. brown sugar
2 - 3 eggs
1 c. milk (approximately)
Cinnamon to taste
8 slices Texas toast

Preheat oven to 400 degrees. Melt butter, stir in brown sugar and crushed pineapple. Spread evenly on a 9 x 13 inch pan or larger cookie sheet. Dip toast in egg, milk and cinnamon mixture until soft. Set on top of pineapple mixture. Bake 25 minutes or until brown. Serve warm with favorite syrup.