HEAT oven to 350°F.
SPREAD half of the bread slices with cream cheese and strawberry preserves and TOP with remaining bread slices to make little sandwiches. ARRANGE sandwiches in greased 13 x 9 x 2-inch glass baking dish.
WHISK eggs in medium bowl until foamy. STIR IN milk, pineapple, orange juice, orange peel, vanilla and salt. Slowly POUR egg mixture over bread; PRESS bread into egg mixture. REFRIGERATE covered at least one hour or overnight.
BAKE in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, 45 to 50 minutes.
Substitute blueberry or raspberry preserves for the strawberry preserves.
This recipe is an excellent source of choline and protein, and a good source of vitamin A.