Pineapple French Toast With Ambrosia Salsa Recipe

Step 1

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.

Things You'll Need

-----------AMBROSIA SALSA---------------
  • 1c Strawberries, halved
  • 2tb Sugar
  • 1/4c Flaked coconut, toasted
  • 20oz Pineapple tidbits or chunks
  • - drained (reserve 3/4
  • - cup juice)
  • 10oz French or Italian bread,
  • - sliced in 3/4 inch slices
  • - (1 loaf)
  • 3 Eggs
  • 1 1/2c Milk
  • 1ts Vanilla extract
  • 1/4ts Salt
  • 2tb Sugar
  • 3/4c Pineapple juice (reserved
  • - from above)
  • 1tb Butter or margarine

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