Pineapple French Toast With Ambrosia Salsa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
AMBROSIA SALSA
1 cup: Strawberries, halved
2 tbsp: Sugar,
1/4 cup: Flaked coconut, toasted
20 ounce: Pineapple tidbits or chunks drained, reserve 3/4 cup juice
TOAST
10 ounce: French or Italian bread, sliced in 3/4 inch slices, 1 loaf
3: Eggs,
1 1/2 cup: Milk,
1 tsp: Vanilla extract,
1/4 tsp: Salt,
2 tbsp: Sugar,
3/4 cup: Pineapple juice, reserved from above
1 tbsp: Butter or margarine,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp