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.

Related recipes