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Pineapple French Toast With Ambrosia Salsa

A home-style Pineapple French Toast With Ambrosia Salsa made with Strawberries Halved, Sugar, Flaked Coconut Toasted, Eggs, and Milk. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 2 tbsp
• 1/4 cup
• 20 oz
• 3
• 1 1/2 cup
• 1
• 1/4 tsp
• 2 tbsp
• 3/4 cup
• 1 tbsp

Method (preview)

1. 1

   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.

2. 2

   Cut 1 loaf French or Italian bread in 3/4-inch slices.

3. 3

   Place bread slices in a single layer in a 15x10-inch jelly roll pan; set aside.

4. 4

   In a large bowl, beat eggs, milk, vanilla extract, salt, sugar and reserved pineapple juice; pour over bread, turning slices to coat completely.

5. 5

   Cover and refrigerate overnight or until all liquid is absorbed.

6. 6

   In a large skillet over medium heat, melt 1 tablespoon butter or margarine.

7. 7

   Add bread a few pieces at a time and cook until browned on both sides, turning bread once.

8. 8

   Serve with reserved Ambrosia Salsa.