Preheat the oven to 350°F. Lightly butter an 9″ x 13″ or 3-qt casserole dish.
Cream the butter and sugar together by hand or with a stand mixer. Add the eggs in one at a time. Use a spatula to fold in the bread and pineapple (plus the juice). Stir the mixture gently until just incorporated and then pour the mixture into the prepared casserole dish.
Bake for 1 hour until it is light brown and bubbly. Let the casserole cool for about 20 minutes before serving.
Oh my goodness, this was a staple on EVERY holiday table with my extended family (we grew up with it as an everyday recipe) that one of my sisters finally banned it! After a few years, we brought it back due to many requests. I LOVE the crispy edges of the pieces of bread that float to the top while baking! I live alone, but I think I need to make a half recipe for myself! Especially good with ham on Easter!
Anonymous
Oh my goodness, this was a staple on EVERY holiday table with my extended family (we grew up with it as an everyday recipe) that one of my sisters finally banned it! After a few years, we brought it back due to many requests. I LOVE the crispy edges of the pieces of bread that float to the top while baking! I live alone, but I think I need to make a half recipe for myself! Especially good with ham on Easter!
justjillbauer
Yes! The only thing NOT leftover from our Easter dinner! Everyone loves it!
Dena Granillo
Can this be made with different frui?
Loryn Frey
Can this recipe be halved? I cannot get out to get another can of pineapple.
Shelley Hilton
Yes you can. Always made it for Easter.
Anonymous
We call it Pineapple Stuffing and it’s become a family favorite at every holiday!!