-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 15×10-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.