Pineapple French Toast with Ambrosia Salsa
- Main Ingredient: Eggs Strawberries
- Course: Various Breads Salsas Various Main Dishes
- Yield:
Pineapple French Toast with Ambrosia Salsa ingredients
- ---AMBROSIA SALSA---
- 1 c Strawberries, halved
- 2 T Sugar
- 1⁄4 c Flaked coconut, toasted
- 20 oz Pineapple tidbits or chunks drained (reserve 3/4 cup juice)
- ---TOAST---
- 10 oz French or Italian bread,
- - sliced in 3/4 inch slices
- - (1 loaf)
- 3 Eggs
- 1 1⁄2 c Milk
- 1 t vanilla extract
- 1⁄4 t Salt
- 2 T Sugar
- 3⁄4 c Pineapple juice (reserved from above)
- 1 T butter Or margarine
Cooking Pineapple French Toast with Ambrosia Salsa
1. In a small bowl, prepare Ambrosiai Salsai by combining strawberry halves, pineapple tidbits or chunks, drained (reserving 3/4 cup juice), coconut and sugar; refrigerate.
2. Cut 1 loaf French or Italian bread in 3/4-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.
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