Pineapple french toast with ambrosia salsa
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Strawberries, halved |
| 2 | tablespoons | Sugar |
| ¼ | cup | Flaked coconut, toasted |
| 20 | ounces | Pineapple tidbits or chunks drained (reserve 3/4 cup juice) |
| 10 | ounces | French or Italian bread, sliced in 3/4 inch slices (1 loaf) |
| 3 | Eggs | |
| 1½ | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Sugar |
| ¾ | cup | Pineapple juice (reserved from above) |
| 1 | tablespoon | Butter or margarine |
Directions
AMBROSIA SALSA
TOAST
In a small bowl, prepare Ambrosia Salsa by combining strawberry halves, pineapple tidbits or chunks, drained (reserving ¾ cup juice), coconut and sugar; refrigerate. Cut 1 loaf French or Italian bread in ¾-inch slices. Place bread slices in a single layer in a 15x10-inch jelly roll pan; set aside. In a large bowl, beat eggs, milk, vanilla extract, salt, sugar and reserved pineapple juice; pour over bread, turning slices to coat completely. Cover and refrigerate overnight or until all liquid is absorbed. In a large skillet over medium heat, melt 1 tablespoon butter or margarine. Add bread a few pieces at a time and cook until browned on both sides, turning bread once. Serve with reserved Ambrosia Salsa.