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Add a photoServings: 6
Ingredients
- 20 ounce can pineapple chunks in juice
- 1 c. strawberry halves
- 1/4 c. toasted flaked coconut
- 4 Tbsp. sugar, divided
- 1 x 10 oz loaf French or possibly Italian bread
- 3 x Large eggs
- 1Â 1/2 c. lowfat milk
- 1 tsp salt
- 1 tsp vanilla extract
- 1 Tbsp. butter
Directions
- Drain pineapple, reserving 3/4 c. juice and pineapple pcs separately.
- In a small bowl, prepare ambrosia salsa by combining strawberries, coconut, reseved pineapple pcs and 2 Tbsp. 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 Large eggs, lowfat milk, vanilla, salt and remaining 2 Tbsp. sugar and reserved pineapple juice, pour over bread, turning slices to coat completely. Cover and chill overnight or possibly till all liquid is absorbed, about 1 1/2 hrs.
- In a large skillet over medium heat, heat butter. Add in bread a few pcs at a time and cook till browned on both sides, turning bread once, and adding more butter if necessary. Serve with ambrosia salsa.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 6 servings | |
| Calories 345 | |
| Calories from Fat 58 | 17% |
| Total Fat 6.59g | 8% |
| Saturated Fat 3.13g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 771mg | 32% |
| Potassium 340mg | 10% |
| Total Carbs 61.86g | 16% |
| Dietary Fiber 2.6g | 9% |
| Sugars 32.21g | 21% |
| Protein 11.32g | 18% |
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