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Pineapple-Coconut Strata

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  • Prep 20 min
  • Total 9 hr 25 min
  • Servings 8
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Having overnight guests? Treat them to a taste of the tropics the next morning. They'll never guess what a breeze this dish is to prepare.
Created Jan 26, 2015
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Ingredients

  • 12 cups cubes (1 inch) soft French bread (about 1 lb)
  • 8 eggs
  • 1 can (13.66 oz) coconut milk (not cream of coconut)
  • 1 cup half-and-half
  • 1 jar (12 oz) pineapple preserves
  • 1 teaspoon rum extract or vanilla
  • 1/4 teaspoon salt
  • 1/2 cup flaked coconut
  • 1/3 cup chopped macadamia nuts (2 oz)

Steps

  •  
    1
    Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread cubes evenly in baking dish.
  •  
    2
    In medium bowl, beat eggs, coconut milk, half-and-half, preserves, rum extract and salt with wire whisk. Pour over bread. Cover; refrigerate 8 hours or overnight.
  •  
    3
    Heat oven to 350°F. Uncover baking dish; let stand at room temperature 15 minutes. Sprinkle with coconut and nuts. Bake 40 to 50 minutes or until set and knife inserted in center comes out clean.

Nutrition Information

No nutrition information available for this recipe
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