Shortly after moving here to Oklahoma last spring, we were invited to eat Easter dinner with some new friends. The hostess knew I was gluten free and along with serving ham, salad and a few other items (I honestly can’t remember…ack, sorry Megan!), she whipped up a delicious Sweet Pineapple Strata to serve alongside the ham, which I do remember very well. Because let me tell you guys, I was hooked. For one, it was hard to tell it was gluten free….and secondly, it was DELICIOUS!!! A perfect compliment to ham….and then really delicious the next morning served cold (yep, this makes awesome leftovers)!
I asked Megan if I could share the recipe here and if she knew where it came from….and she told me she got it from another friend (thanks Michelle!), who actually got it from her sister (who couldn’t remember where she found it). So, even though there are strata recipes all over the internet, this one has been made again and again and again, by many people who have tried it and LOVE IT…..and so I just had to share it here! Because Christmas will be here in no time and if you’re making a ham, this is the perfect compliment. Oh, and you might as well make the Swiss Potatoes too because holy smokes, I swear that the combination of ham, Pineapple Strata and Swiss Potatoes will make your belly very, VERY happy at Christmas dinner!
Sweet Pineapple Strata…..definitely worth adding to your menu!
And if you’re smart, you’ll ask for an edge piece. Toasted and caramelized — never a bad combination!
This stuff has it all — cubes of buttery bread, small pieces of pineapple, fluffy egg…it’s almost like a bread pudding, but still a strata. A very basic and uncomplicated recipe, but a very DELICIOUS one! :)
Ready to give it a try???
Let’s do it…
Cream 1 1/2 cups of butter (room temperature) and 3 cups of granulated sugar.
Add 12 large eggs, one at a time, beating well after each one.
Drain 3 cans of crushed pineapple (20 oz cans) and add to the mixture. Blend well.
The original recipe says to remove crusts from 15 white sandwich bread slices and cut into cubes. However, I used a loaf of Gluten Free bread (Udi’s brand, 12 oz) took away the two end pieces, and cubed the entire thing, crusts and all. (And I kept the crusts because GF bread slices are typically smaller than normal and I wanted to be sure there was enough bread in the recipe). Also, it helps to cube the bread while it’s partially frozen.
Gently fold the bread cubes into the mixture.
Pour into greased 9×13 baking dish.
Bake at 350 (F) for 50-60 minutes, until golden brown on the top and edges.
Serve hot or cold…
Sweet Pineapple Strata