Tropical Fruit Salad Strata
Dive into a slice of paradise with this Tropical Fruit Salad Strata, a vibrant twist on a classic bread pudding that’s bursting with tropical flavors! Layers of buttery brioche bread, sweet mangoes, strawberries, kiwi, pineapple, and banana are soaked in a luscious vanilla custard and baked to golden perfection. A drizzle of honey and a hint of lime zest enhance the natural sweetness of the fruit, while fresh mint leaves add a refreshing finish. Perfect as a show-stopping brunch dish or a light, fruity dessert, this strata is easy to prepare and makes enough to serve a crowd. Serve it warm for a comforting treat or chilled for a refreshing tropical delight. Keywords: tropical fruit dessert, brunch recipes, bread pudding with fruit, mango recipes, easy crowd-pleaser recipes.
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Recipe Information
Ingredients
- 2 pieces ripe mango
- 2 cups pineapple chunks
- 1 cup fresh strawberries
- 3 pieces kiwi
- 1 piece ripe banana
- 6 slices brioche bread
- 4 pieces eggs
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 0.25 cup granulated sugar
- 2 tablespoons honey
- 1 teaspoon lime zest
- 5 pieces mint leaves
- 1 tablespoon butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter.
Peel and dice the mangoes, kiwi, and banana into bite-sized pieces. Halve the strawberries and combine all the prepared fruits with the pineapple chunks in a large bowl.
In a smaller bowl, drizzle the honey and sprinkle the lime zest over the mixed fruit, stirring gently to coat. Set aside.
Cut the brioche bread slices into 1-inch cubes and arrange half of the cubes evenly on the bottom of the greased baking dish.
Layer half of the fruit mixture on top of the bread cubes, spreading it evenly.
Add the remaining half of the bread cubes over the fruit layer, followed by the rest of the fruit mixture.
In a medium mixing bowl, whisk together the eggs, milk, heavy cream, sugar, and vanilla extract until smooth and combined.
Slowly pour the egg mixture over the layered bread and fruits, ensuring it soaks through evenly.
Press down gently with a spatula to help the bread absorb the custard mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and the custard is set.
Let the strata cool for 10 minutes. Garnish with fresh mint leaves before serving.
Serve warm or chilled as a refreshing tropical dessert or brunch centerpiece.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 28.6 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
