Pineapple Upside-Down French Toast

2 tablespoons butter
1/4 cup brown sugar, firmly packed
1/4 cup crushed pineapple, drained (reserve juice)
2 tablespoons chopped pecans
1 egg
1/3 cup milk
4 slices raisin bread

Preheat oven to 400 degrees F. Melt butter in a 9-inch square baking pan; remove from heat.

Mix together brown sugar, pineapple and pecans; spread evenly over bottom of pan. Sprinkle 1 tablespoon pineapple juice over pineapple mixture (discard remaining juice, if any).

In a shallow dish, beat together egg and milk with a fork. Dip bread slices into egg mixture, coating both sides; place bread slices on top of pineapple mixture. Bake 25 minutes; remove from oven and let stand in baking dish 1 minute, then remove with a spatula. Serve immediately with pineapple side up.

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