Ingredients

• 500 ml (2 cups) milk
• 6 eggs
• 5 ml (1 tsp) ground cinnamon
• loaf unsliced white bread, cut into cubes
• 1 x 410g can Rhodes Quality Pineapple Pieces in Syrup, drained

Topping:

• 65 ml brown sugar
• 65 ml desiccated coconut
• 2,5 ml  ground cinnamon

to serve: syrup (optional)

Method

1. In a medium bowl, whisk together the milk, eggs, and cinnamon.
2. Add the bread cubes and the Rhodes Quality Pineapple Pieces and stir to mix.
3. Leave the mixture to stand until the bread absorbs most of the milk.
4. Spray a muffin tin with non-stick spray.
5. Fill the muffin cups with the bread mixture and leave to stand for a further 15 minutes. (See cooking tip below.)
6. Mix together the brown sugar, coconut and cinnamon in a small bowl.
7. Sprinkle the topping over the muffins.
8. Bake the muffins in an oven that has been preheated to 180 C for 15 -20 minutes or until the muffins are puffed and golden.
9. Remove from the oven and cool for a few minutes before removing from the pan and serving with a drizzle of syrup if using.