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James's Cream Pineapple French Toast

1 loaf French bread (cut into 1"-thick pieces - you might not use a whole loaf)
3 eggs
3/4 cup half & half cream
1 small can crushed pineapple (including juice - 7 or 8-oz. size)
1/2 cup brown sugar
1/4 cup melted butter

In a small bowl beat eggs; add half & half, pineapple with juice and brown sugar. Mix well. Place bread in a single layer in 11" x 9" glass baking dish. Pour egg mixture over the bread, lifting it so the liquid gets under the bread. Refrigerate overnight.

In the morning melt 2 tablespoons of the butter in a large skillet, heated to medium-high. Add 3 or 4 slices of the soaked bread, and cook until cooked through and golden brown on each side. Add 2 tablespoons more butter to the skillet and cook the remaining slices. Sprinkle with powdered sugar and serve. This can be served with warmed syrup or as is.

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