Title: Pineapple french toast with ambrosia salsa
 Categories: Breads, Main dish, Fruits
      Yield: 6 Servings
 
MMMMM-----------------------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)

MMMMM---------------------------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.