Pineapple French Toast with Ambrosia Salsa
the Editors of Publications International, Ltd.

Pineapple French Toast with Ambrosia Salsa
Final Prep & Cook Time 30 minutes
Make-Ahead Time day before serving
Yield
Makes 6 servings
Ingredients
1 | can (15-1/4 ounces) pineapple chunks |
1 | cup strawberries, halved |
6 | tablespoons sugar, divided |
6 | eggs |
1-3/4 | cups milk |
1 | teaspoon vanilla |
1 | loaf (12 ounces) French bread, cut into 1-inch-thick slices |
2 | tablespoons butter or margarine, divided |
1/2 | cup fresh raspberries* |
1/3 | cup coconut |
1/4 | cup powdered sugar |
*If fresh raspberries are not available, increase strawberries to 1-1/2 cups.
Preparation
- Drain pineapple, reserving 1/2 cup of juice. Combine pineapple, strawberries and 2 tablespoons sugar in medium bowl. Cover and refrigerate overnight.
- Whisk together eggs, milk, reserved 1/2 cup pineapple juice, remaining 4 tablespoons sugar and vanilla in medium bowl until well blended. Pour into 15X9-inch baking pan. Place bread slices in egg mixture, turning so that liquid coats both sides. Cover and refrigerate overnight.
- To complete toast recipe, melt 1 tablespoon butter in large skillet or griddle over medium heat. Toast half of bread slices 6 to 7 minutes on each side or until browned and set. Repeat with remaining 1 tablespoon butter and bread slices.
- While bread is toasting, to complete salsa recipe, add raspberries and coconut to pineapple mixture.
- Sprinkle powdered sugar evenly over toast slices. Top with ambrosia fruit salsa.
Nutritional Information
Sodium | 486 mg |
Protein | 14 g |
Fiber | 2 g |
Carbohydrate | 67 g |
Cholesterol | 229 mg |
Total Fat | 14 g |
Calories | 443 |
Dietary Exchange
Fat | 2 |
Meat | 1 |
Fruit | 1 |
Starch | 3 |
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