Since it isn’t suitable for stuffing inside meat or poultry, this dish is not really a stuffing; however, it isn’t a typical dressing either, and won’t take the place of a bread dressing that accompanies a turkey. It may be described by some as a cross between a bread pudding and a soufflé, but it isn’t as sweet and there is more pineapple than bread (and no soggy bread issue – the bread isn’t really recognizable in the finished product). What it is for sure, is an absolutely fabulous side dish. Try it this Easter as an accompaniment to the Easter Ham. It can be whipped up in a matter of minutes, so even the busiest cooks have time to try this recipe.
Traditional family recipes are great fun, especially when they are shared; Jane graciously shared this wonderful recipe so that all BellaOnline readers can enjoy a delicious part of her family tradition – Thanks Jane!
1 20 oz. can crushed pineapple
1/2 cup butter
3/4 cup sugar
5 slices white bread, cubed
- Preheat oven to 350°.
- Spray a 1 1/2 quart baking dish with non-stick spray.
- Dump the pineapple into a strainer and drain well, pressing out the juice a few times.
- Meanwhile, cream the butter and sugar until fluffy; beat in the eggs one at a time until smooth.
- Stir in the pineapple until well-mixed.
- Fold in the bread cubes.
- Transfer the mixture to the prepared baking dish.
- Bake 55-60 minutes or until golden on top and set in the middle.
- Serve warm or at room temperature.
Amount Per Serving
Calories 304 Calories from Fat 133
Percent Total Calories From: Fat 44% Protein 7% Carb. 49%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 8 g
Cholesterol 138 mg
Sodium 240 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g %
Sugars 19 g
Protein 5 g
Vitamin A 12% Vitamin C 9% Calcium 0% Iron 7%