Pineapple-Coconut Strata

Pineapple-Coconut Strata
Write a review
  1. 12 cups cubes (1 inch) soft French bread (about 1 lb)
  2. 8 eggs
  3. 1 can (13.66 oz) coconut milk (not cream of coconut)
  4. 1 cup half-and-half
  5. 1 jar (12 oz) pineapple preserves
  6. 1 teaspoon rum extract or vanilla
  7. 1/4 teaspoon salt
  8. 1/2 cup flaked coconut
  9. 1/3 cup chopped macadamia nuts (2 oz)
  1. 1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread cubes evenly in baking dish.
  2. 2In 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. 3Heat 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.