For each recipe, place a large heat-resistant plate on a sheet of aluminum foil that will be large enough to wrap over the plate. Arrange the slices of sandwich bread in a circle on the plate so that the slices overlap.
Cook the chicken breasts and shred the meat as soon as it has cooled down. Mix the shredded chicken with the barbecue sauce, and spoon the mixture between the slices of bread. Sprinkle the ring with shredded cheddar cheese.
Stack a slice of ham, pineapple, and cheese between each slice of bread.
Beat the eggs, milk, sugar, and cinnamon together. Pour the mixture over the bread slices and add the plum jelly.
Layer a bacon strip, two pear slices, and a piece of brie between each slice of bread.
Finally, wrap the entire plate loosely in aluminum foil and bake the dish at 360°F for 18 minutes.
