Pineapple French Toast with Ambrosia Salsa

This French toast gets an overnight soak in a custard made with eggs, milk, vanilla, and ¾ cup of pineapple juice. That juice is what sets it apart from every other French toast recipe. The bread absorbs all that tropical sweetness overnight and cooks up with a fruity, almost Hawaiian flavor that’s impossible to get with a quick dip-and-fry.

The ambrosia salsa is the real showstopper. Halved strawberries, pineapple tidbits, toasted coconut flakes, and a bit of sugar tossed together and chilled overnight. It sits on top of the hot, golden French toast like a fruity crown, and the temperature contrast between warm toast and cold salsa is fantastic.

Thick ¾-inch slices of French or Italian bread are essential here. Thin bread falls apart after an overnight soak. The thick slices absorb the custard all the way through while still holding their shape in the skillet.

Kitchen Tips

• Flip the bread slices once in the soaking pan to ensure both sides absorb the custard evenly.
• The bread should absorb all the liquid by morning. If there’s still liquid pooling, let it sit another hour.
• Cook over medium heat and don’t rush. Low, even heat gives you a golden crust without burning the sugar in the pineapple juice.
• Toast the coconut for the salsa in a dry skillet until golden. It burns fast, so stir constantly.

Variations

• Add sliced bananas to the ambrosia salsa for a more tropical mix.
• Drizzle with warm maple syrup alongside the salsa for a sweet double hit.