Best Pineapple Strata Recipes

PINEAPPLE STRATA

Pineapple Strata image

This recipe comes from the The American Country Inn and Bed and breakfast Cookbook, vol.2. Perfect accompaniment to a holiday ham or turkey. Assemble the night before - cook the next morning. Can be served warm or at room temperature. Easy to transport too!!

Provided by DilloDelights

Categories Pineapple

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup butter
1 cup sugar
4 eggs
1 (20 ounce) can crushed pineapple, drained
5 slices white bread, remove the crust and cut into cubes

Steps:

Butter bottom and sides of a casserole dish (I use a deep, round casserole).
Cream the butter and sugar together.
One by one, add the eggs, beating on medium for 30 seconds after you add each one.
Gently fold in the drained pineapple to the creamed egg mixture.
Toss the cubed bread into casserole dish.
Pour the pineapple/egg mixture over the bread.
Cover dish with plastic wrap and put in the refridgerator overnight.
Remove plastic a bake at 350F for 1 hour .
Cover with foil until time to serve.

PINEAPPLE-COCONUT STRATA

Pineapple-Coconut Strata image

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.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 9h25m

Yield 8

Number Of Ingredients 9

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:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread cubes evenly in baking dish.
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.
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 Facts : Calories 580, Carbohydrate 66 g, Cholesterol 225 mg, Fat 3 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 30 g, TransFat 0 g

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