Pineapple French Toast with Ambrosia Salsa

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 15×10-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.