| 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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