Pineapple french toast with ambrosia salsa Recipe

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Pineapple french toast with ambrosia salsa

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Bakery, Breads, Central American, Entrees, French, Fruits, Mexican, North American, South American, Western European

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Ingredients:

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

Procedures:

1	In a small bowl, prepare ambrosia salsa by combining strawberry halves, pineapple tidbits or chunks, drained (reserving ?cup juice), coconut and sugar; refrigerate.
2	Cut 1 loaf french or italian bread in ?inch slices.
3	Place bread slices in a single layer in a 15x10-inch jelly roll pan; set aside.
4	In a large bowl, beat eggs, milk, vanilla extract, salt, sugar and reserved pineapple juice; pour over bread, turning slices to coat completely.
5	Cover and refrigerate overnight or until all liquid is absorbed.
6	In a large skillet over medium heat, melt 1 tablespoon butter or margarine.
7	Add bread a few pieces at a time and cook until browned on both sides, turning bread once.
8	Serve with reserved ambrosia salsa.