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

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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:

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