-------------------------------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.