| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Bread | 6 | Servings |
INGREDIENTS
| 1 | cn | (20-oz) pineapple chunks in juice |
| 1 | c | Strawberry halves |
| 1/4 | c | Toasted flaked coconut |
| 4 | tb | Sugar; divided |
| 1 | Loaf (10-oz) french or italian bread | |
| 3 | Eggs | |
| 1 1/2 | c | Milk |
| 1 | ts | Salt |
| 1 | ts | Vanilla extract |
| 1 | tb | Butter |
INSTRUCTIONS
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 3/4 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 3/4 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 1-1/2 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. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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