Pineapple-Coconut Strata

Pineapple-Coconut Strata

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.

Prep Time

20

Minutes

Total Time

9:25

Hrs:Mins

Makes

8

servings

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)
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve this strata with breakfast sausage links or patties and fresh fruit.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 580
    • (Calories from Fat 260),
  • Total Fat 28g
    • (Saturated Fat 17g,
    • Trans Fat 0g),
  • Cholesterol 225mg;
  • Sodium 510mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 3g,
    • Sugars 30g),
  • Protein 15g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.