12 cups cubes (1 inch) soft French bread (about 1 lb)
1 can (13.66 oz) coconut milk (not cream of coconut)
1 cup half-and-half
1 jar (12 oz) pineapple preserves
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flaked coconut
1/3 cup chopped macadamia nuts (2 oz)
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.
Recipe shared from: http://www.bettycrocker.com/recipes/pineapple-coconut-strata/d0dc9ea5-b917-4931-8516-85e836a3cb98