Title: Pineapple French Toast W/ambrosia Salsa
Categories: Bread
Yield: 6 Servings

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

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

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