Pineapple Coconut Strata Recipes
PINEAPPLE STRATA
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
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
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
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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