Recipe - Pineapple French Toast With Ambrosia Salsa

AMBROSIA SALSA
1 cup Strawberries, halved
2 tablespoon Sugar
One fourth cup Flaked coconut, toasted
20 ounce Pineapple tidbits or chunks
drained (reserve 3/4
cup juice)

TOAST
10 ounce French or Italian bread,
cut or sliced up in Three fourths inch slices
(1 loaf)
3 Eggs
1 One half cup Milk
1 teaspoon Vanilla extract
One fourth teaspoon Salt
2 tablespoon Sugar
Three fourths cup Pineapple juice (reserved
from above)
1 tablespoon Butter or margarine

In a small bowl, prepare Ambrosia Salsa by combining strawberry halves,
pineapple tidbits or chunks, drained (reserving Three fourths cup juice), coconut and
sugar; refrigerate. Cut 1 loaf French or Italian bread in 3/4inch slices.
Place bread slices in a single layer in a 15x10inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini