8-10 slices pineapple
2/3 c. apricot jam
1 stick cinnamon
1/4 c. butter
4 eggs
1 c. milk
1/2 tsp. salt
8-10 slices French bread

Drain pineapple, saving syrup. Combine syrup, apricot jam, butter and cinnamon stick in saucepan. Bring to a boil and simmer 2 to 3 minutes. Meanwhile, saute pineapple slices in butter and keep warm in oven while preparing toast. Beat eggs slightly and add milk and salt. Dip bread slices into milk-egg mixture and saute on both sides in butter. Keep warm in oven, if necessary. To serve, alternate a slice of toast and a slice of pineapple, allowing two slices of each per serving. Pass the apricot-pineapple syrup at the table.