Place all topping ingredients in blender or processor and pulse until only small chunks of pineapple remain. Cover and refrigerate until ready to use. Whisk toast ingredients, except bread, in a flat dish until well blended. Dip bread slices into egg mixture coating well on both sides. Arrange on a cookie sheet that has been lightly greased. Bake at 425 15 to 20 minutes, turning slices over half way thru time. Serve hot with pineapple cheese topping.

To Prepare Ahead; Prepare as directed above; cover pan and refrigerate for up to 12 hours.