Pineapple french toast with ambrosia salsa
Yield: 6 Servings MMM
Ingredients:
- 1 c Strawberries halved
- 2 tb Sugar
- 1/4 c Flaked coconut toasted
- 20 oz Pineapple tidbits or chunks - drained (reserve 3/4 - cup juice) MMMMM---------------------------TOAST--------------------------------
- 10 oz French or Italian bread - sliced in 3/4 inch slices - (1 loaf)
- 3 Eggs
- 1 1/2 c Milk
- 1 ts Vanilla extract
- 1/4 ts Salt
- 2 tb Sugar
- 3/4 c Pineapple juice (reserved - from above)
- 1 tb Butter or margarine
Instructions:
In a small bowl prepare Ambrosia Salsa by combining strawberry halves pineapple tidbits or chunks drained (reserving 3/4 cup juice) coconut and sugar; refrigerate. Cut 1 loaf French or Italian bread in 3/4-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.
