Pineapple french toast w/ambrosia salsa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (20-oz) pineapple chunks in juice |
| 1 | cup | Strawberry halves |
| ¼ | cup | Toasted flaked coconut |
| 4 | tablespoons | Sugar; divided |
| 1 | Loaf (10-oz) french or italian bread | |
| 3 | Eggs | |
| 1½ | cup | Milk |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | Butter |
Directions
From: arielle@... (Stephanie da Silva) (COLLECTION) Date: Sun, 25 Jul 1993 02:12:42 GMT (source: Austin American Statesman, April 7, 1993) Drain pineapple, reserving ¾ cup juice and pineapple pieces separately.
In a small bowl, prepare ambrosia salsa by combining strawberries, coconut, reseved pineapple pieces and 2 tablespoons sugar, set aside.
Cut bread in ¾ inch slices. In a 15 by 10 inch jelly roll pan, arrange bread in a single layer, set aside. In a large bowl, beat eggs, milk, vanilla, salt and remaining 2 tablespoons sugar and reserved pineapple juice, pour over bread, turning slices to coat completely. Cover and refrigerate overnight or until all liquid is absorbed, about 1-½ hours.
In a large skillet over medium heat, melt butter. Add bread a few pieces at a time and cook until browned on both sides, turning bread once, and adding more butter if necessary. Serve with ambrosia salsa. Serves 6.
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