| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
French |
Breads, Main dish, Fruits |
6 |
Servings |
INGREDIENTS
| 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) |
| 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 |
INSTRUCTIONS
AMBROSIA SALSA
TOAST
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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