——————————-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.