Pineapple French Toast with Ambrosia Salsa
Yield
6 servingsPrep
8 hrsCook
5 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ambrosia salsa | |||
| 1 | cup |
strawberries
halved |
*
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
coconut
flaked, toasted |
*
|
| 20 | ounces |
pineapple
tidbits or chunks, dried, reserve 3/4 cup juice |
|
| toast | |||
| 10 | ounces |
bread crumbs
or french, sliced into 3/4 inch slices, 1 loaf, italian style |
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| ¾ | cup |
pineapple juice
reserved from above |
|
| 1 | tablespoon |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ambrosia salsa | |||
| 237 | ml |
strawberries
halved |
*
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
coconut
flaked, toasted |
*
|
| 578 | ml/g |
pineapple
tidbits or chunks, dried, reserve 3/4 cup juice |
|
| toast | |||
| 289 | ml/g |
bread crumbs
or french, sliced into 3/4 inch slices, 1 loaf, italian style |
|
| 3 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 177 | ml |
pineapple juice
reserved from above |
|
| 15 | ml |
butter
or margarine |
|
Directions
In a small bowl, prepare Ambrosia Salsa by combining strawberry halves, pineapple tidbits or chunks, drained (reserving ¾ cup juice), coconut and sugar; refrigerate.
Cut 1 loaf French or Italian bread in ¾ 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.
