Title: Pineapple French Toast with Ambrosia Salsa
Categories: Breads, Main dish, Fruits
Yield: 6 Servings

-------------------------------AMBROSIA SALSA-------------------------------
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)

-----------------------------------TOAST-----------------------------------
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

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