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Receta Pineapple French Toast With Ambrosia Salsa
by Global Cookbook

Pineapple French Toast With Ambrosia Salsa
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  Raciónes: 6

Ingredientes

  • 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
  • 1 1/2 c. lowfat milk
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 Tbsp. butter

Direcciones

  1. Drain pineapple, reserving 3/4 c. juice and pineapple pcs separately.
  2. In a small bowl, prepare ambrosia salsa by combining strawberries, coconut, reseved pineapple pcs and 2 Tbsp. sugar, set aside.
  3. 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.
  4. 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.
  5. Serves 6.