John's Baked Pineapple Toast

Low-fat, Vegetarian, Gluten-free if made with G-F Bread Flour

½ cup unsweetened applesauce
1 cup firmly packed dark brown sugar
1 large can crushed pineapple, thoroughly drained
8 to 10 slices of old bread
4 egg whites
2 ½ cups skim milk

Spray a 9 x 13 inch pan with non-stick spray. Put applesauce, brown sugar, and drained pineapple into the pan. Mix thoroughly and spread over the bottom of the pan. Trim crusts from the bread and cut each slice in half (like a stick). Place bread on top of the pineapple mixture. Mix egg whites and skim milk together. Pour over bread and put in refrigerator overnight. Bake uncovered in pre-heated 325 degree oven for 30 minutes. After removing from oven, cut between the slices. To serve, flip the slices over onto a platter. Garnish the platter with mint leaves or pineapple chunks and a maraschino cherry at each end of the platter. Serve with warmed maple syrup.