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.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 148 (46%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 534.1mg||164 %|
|Sodium 182.7mg||6 %|
|Potassium 196.8mg||5 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 26.9g|
|Protein 16.3g||23 %|
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Calories per serving: 319
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