How To make Pineapple French Toast with Ambrosia Salsa

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 15x10-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.