Pineapple Casserole

I heard about this dish about 2 years ago and have been intrigued ever since.  I finally got around to making it for Easter this year.  Boy am I glad that I did.  It was a hit!  It is a great side dish for ham, but is sweet enough that it could be served as a dessert.  The texture is between bread stuffing and bread pudding, definitely not too mushy though.  I thought it was perfect.

Pineapple Casserole

Serves 8-10

Ingredients:

12-14 slices (1/2 of a loaf basically) regular white sandwich bread, cut or torn into 1″ pieces

3 eggs, lightly beaten

1/2 cup milk (I used vanilla soy milk)

1/2 cup (1 stick) butter, melted

1 can (20 oz.) of crushed pineapple with juice

3/4 cup sugar

2 tsp cinnamon

1 tsp nutmeg

sprinkle of cinnamon and sugar for topping

Directions:

Preheat oven to 375 degrees.  Spray a large baking dish (such as a 9×13) with Pam or grease with butter.

Mix the eggs, milk, butter, and sugar in a large bowl.  Add the crushed pineapple with juice, cinnamon and nutmeg.  Then add the cubes of bread and stir just to coat.  Don’t over mix.  Pour into the prepared baking dish, top with a sprinkle of cinnamon and sugar and bake at 375 degrees for 40-45 minutes.

Can be served warm or cold.

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