Pineapple French Toast With Ambrosia Salsa Sause and Salsa Recipes

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Pineapple French Toast With Ambrosia Salsa


1 cStrawberries, halved
2 tb Sugar
1/4 cFlaked coconut, toasted
20 oz Pineapple tidbits or chunks
- drained (reserve 3/4
- cup juice)


10 oz French or Italian bread,
- sliced in 3/4 inch slices
- (1 loaf)
1 1/2 cMilk
1 ts Vanilla extract
1/4 ts Salt
2 tb Sugar
3/4 cPineapple juice (reserved
- from above)
1 tb Butter or margarine

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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