Ingredients
- 10 french
- 3 eggs
- 1 loaf
- 600 gr pineapple tidbits
- 350 ml milk
- 180 ml juice
- 180 ml pineapple juice
- 150 gr strawberries
- 50 gr sugar
- 20 gr flaked coconut
- 14 gr butter
- 4 gr vanilla extract
- 1 gr salt
In a small bowl, prepare Ambrosia Salsa by combining strawberry halves, pineapple tidbits or chunks, drained (reserving 0.75 cup juice), coconut and sugar; refrigerate. Cut 1 loaf French or Italian bread in 2 cm 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.
