1/4 cup unsalted butter
1/4 cup firmly packed dark brown sugar
10 ounces well-drained, canned crushed
    pineapple, in juice, reserving juice
2 large eggs
1 cup milk
1/4 cup half-and-half or cream
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
8 (1-inch thick) slices French, Italian or sourdough bread

Preheat oven to 400 degrees F.

In a saucepan, melt butter over moderate heat and 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-inch 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 French toast in middle of oven for 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.