Pineapple Upside Down French Toast

1/2 stick unsalted butter
1/2 cup firmly packed dark brown sugar
15 oz. well-drained, canned crushed pineapple in juice, reserve 1/3 cup juice
3 large eggs
1-1/4 cup milk
1/4 half & half
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
8 1"-thick slices of bread of your choice

Preheat oven to 400 degrees F.

In a saucepan melt butter over moderate heat then stir in sugar until dissolved. Add pineapple, stirring well to incorporate. In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla extract.

Lightly grease a 13 x 9 x 2 baking dish and spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.

Bake in middle of oven 20 to 25 minutes or until bread is golden.

French Toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator. Remove the next morning and bake as directed.

Serves 4.