AMBROSIA SALSA:
1 cup strawberry halves
2 tablespoons sugar
1/4 cup coconut flakes, toasted
20 ounces pineapple tidbits or chunks, drained (reserve 3/4 cup juice)
TOAST:
10 ounces French or Italian bread (1 loaf), sliced 3/4" thick
3 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons sugar
3/4 cup pineapple juice (reserved from above)
1 tablespoon butter or margarine
Servings: 6
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.
2. 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.
3. 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.
4. 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.
Servings: 6
1 cup strawberry halves
2 tablespoons sugar
1/4 cup coconut flakes, toasted
20 ounces pineapple tidbits or chunks, drained (reserve 3/4 cup juice)
TOAST:
10 ounces French or Italian bread (1 loaf), sliced 3/4" thick
3 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons sugar
3/4 cup pineapple juice (reserved from above)
1 tablespoon butter or margarine
Servings: 6
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.
2. 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.
3. 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.
4. 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.
Servings: 6
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