| 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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