AMBROSIA SALSA
1 cup Strawberries, halved
2 tbsp Sugar
1/4 cup 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 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
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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.
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