Recipe - Pineapple French Toast Wambrosia Salsa

1 cn (20oz) pineapple chunks in
juice
1 cup Strawberry halves
One fourth cup Toasted flaked coconut
4 tablespoon Sugar; divided
1 Loaf (10oz) french or
italian bread
3 Eggs
1 One half cup Milk
1 teaspoon Salt
1 teaspoon Vanilla extract
1 tablespoon Butter

From: arielle@taronga.com (Stephanie da Silva) (COLLECTION)

Date: Sun, 25 Jul 1993 02:12:42 GMT

(source: Austin American Statesman, April 7, 1993)

Drain pineapple, reserving Three fourths cup juice and pineapple pieces separately.
In a small bowl, prepare ambrosia salsa by combining strawberries, coconut,
reseved pineapple pieces and 2 tablespoons sugar, set aside.

Cut bread in Three fourths inch slices. In a 15 by 10 inch jelly roll pan, arrange
bread in a single layer, set aside. In a large bowl, beat eggs, milk,
vanilla, salt and remaining 2 tablespoons sugar and reserved pineapple
juice, pour over bread, turning slices to coat completely. Cover and
refrigerate overnight or until all liquid is absorbed, about 1One half hours.
In a large skillet over medium heat, melt butter. Add bread a few pieces at
a time and cook until browned on both sides, turning bread once, and adding
more butter if necessary. Serve with ambrosia salsa. Serves 6.

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