-------------------------------AMBROSIA SALSA------------------------------- 1 c Strawberries, halved 2 tb Sugar 1/4 c Flaked coconut, toasted 20 oz Pineapple tidbits or chunks - drained (reserve 3/4 - cup juice) -----------------------------------TOAST----------------------------------- 10 oz French or Italian bread, - sliced in 3/4 inch slices - (1 loaf) 3 Eggs 1 1/2 c Milk 1 ts Vanilla extract 1/4 ts Salt 2 tb Sugar 3/4 c Pineapple juice (reserved - from above) 1 tb Butter or margarine 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. 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. 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.
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