Pineapple Strata

READY IN: 1hr 10mins
Recipe by DilloDelights

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!!

Top Review by Sydney Mike

Except for cutting the amount of sugar back to 3/4 cup, I did follow the recipe & we had a wonderfully tasty dish (one of several) when my son & DIL were here for breakfast last week! And, as much as we liked it as given, I'd like to try it another time with some nutty, whole grain bread that I often use in bread puddings! Either way, the recipe will be kept around! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Ingredients Nutrition


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

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