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Pineapple French Toast with Ambrosia Salsa

20 oz can pineapple chunks in juice
1 cup strawberry halves
1/4 cup toasted flaked coconut
4 tablespoons sugar, divided
1 10 ounce loaf French or Italian bread
3 eggs
1 1/2 cups milk
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Drain pineapple, reserving 3/4 cup juice and pineapple pieces
separately. In a small bowl, prepare ambrosia salsa by combining
strawberries, coconut, reseved pineapple pieces and 2 tablespoons
sugar, set aside.

Cut bread in 3/4 inch slices. In a 15 by 10 inch jelly roll pan,
arrange bread in a single layer, set aside. In a large bowl, beat
eggs, milk, vanilla, salt and remaining 2 tablespoons sugar and
reserved pineapple juice, pour over bread, turning slices to coat
completely. Cover and refrigerate overnight or until all liquid
is absorbed, about 1 1/2 hours. In a large skillet over medium
heat, melt butter. Add bread a few pieces at a time and cook until
browned on both sides, turning bread once, and adding more butter
if necessary. Serve with ambrosia salsa. Serves 6.


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