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Sweet Pineapple Strata…so simple and yummy! (Gluten Free included)

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…


….and ENJOY!


Sweet Pineapple Strata

Sweet pineapple strata…so simple and yummy! (gluten free included)

Sweet Pineapple Strata (Gluten Free included)

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

So simple and yummy!


  • 1 1/2 cups butter, room temperature
  • 3 cups granulated sugar
  • 12 large eggs
  • 3 cans crushed pineapple, 20 oz
  • 15 slices white sandwich bread


  1. Remove crust from bread and cut into cubes while partially frozen (for ease). 
  2. Cream butter and sugar together and then add eggs, one at a time, beating well after each one. 
  3. Drain pineapple and then add to mixture. 
  4. Fold bread cubes into the mixture. 
  5. Pour into large 9×13 greased baking dish and bake at 350 (F) for 50-60 minutes, until top is golden brown. 
  6. Serve warm or cold.


Ashley Johnston
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Ashley Johnston

Owner at Make It & Love It
Ashley Johnston is a professional DIY costume maker, sewist, crafter, and owner of Make It & Love It. She is a mom of 5 and a wife to a very patient (with the craft clutter) husband. In case you’re wondering, she always chooses crafting/sewing/designing over mopping/dusting/wiping base boards……but bathrooms/laundry/full bellies are always attended to. Whew!
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  1. Anne says:

    Oh my YES!
    I made this earlier today, and halved the recipe it because it’s just me here tonight.
    Goodness, I’ve eaten 7/8ths of it by myself….why is this so addictive? Just amazing. I think I’ll make another half batch (this is how I try to fool myself that two halves are less than a whole haaa) and I am going to try adding some grated cheese to the mixture only because I remember a dish similar to this at our church potlucks and it had a bit of cheddar cheese, too. It’s been like a Lost Recipe for me. Then it is back to your original, which is over 10/10.
    Thank you, Ashley, for a wonderfully unusual and fun recipe. YUMM!

  2. Marian Sh. says:

    What a nice recipe. Ashley, thanks for sharing with us! I definitely want to cook it, but I have some troubles with understanding the measures. Since I live in Russia, our “cups” may differ so I’m not sure how much of the ingredients I should use :)

    1. Janet says:

      One cup of sugar is 8 ounces. My son lived in Russia in Yekaterinburg and a few other cities for two years. He said to tell you that 8 ounces equals 225 grams. If that doesn’t work for you he said just use a medium size coffee cup to measure they tend to be about 8 ounces! Hope this helps you. Blessings in Russia!

  3. CreativeKhadija says:

    Yummy! Thanks for sharing with us dear Ashley. Have a great day!

    1. Ashley says:

      Thanks so much Khadija!

  4. Heather says:

    That looks delicious!! Ok, I hate when people criticize a recipe that someone so kindly shared on their blog, so I don’t want you to think I’m doing that. But is that sugar amount a typo? lol I’m not a sugar hater by any stretch but I was shocked when it said 3 cups. Do you think lessening the amount by half would have too much of an impact? Because I need this deliciousness in my life and I don’t want to mess it up. Thanks!!

    1. Ashley says:

      Haha, don’t worry! And nope, it’s not a typo… fact, I thought the butter was a typo when I read it the first time too. I made it exactly how it was written, and yep, pretty delicious! I guess all that sugar is distributed throughout all of the egg and bread though. It makes 18 servings too….so that’s probably another reason there’s a pretty large amount.

      Anyway, give it a try….and then don’t blame me for your new addiction! ;)


    2. Janet says:

      There are a couple sugar blends on the market that are half sugar and half sugar substitute. Just read you label and make sure it is one that can be used in baking. If you do this let us all now the results and which brand you bought. Merry Christmas!

  5. DanielleCara says:

    Oh this really looks great! Not a cheap recipe to make (especially after purchasing a ham), but I’m wondering how I can tweak it further to make it into not only gluten free but also sugar free….hmmm…

    Expensive to play with the ingredients ($4 eggs, at least $3 pineapples, $5 gluten free bread, and $4 for butter) to have an unfortunate disaster that was intended to be a treat.
    So if anyone does play with the ingredients, please share here and I’d be so grateful!


  6. Julia says:

    This looks so yummy. But my husband won’t eat pineapple. Like seriously?!?! Who doesn’t like pineapple!?!? My husband, apparently.

    1. Ashley says:

      What?!?! That’s okay……more for you! :)

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Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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