This recipe surfaced in my world back in the 1980s, and became a staple component of a baked Ham dinner. It substitues for a bread, but is more like a bread pudding. Southern Living (which is my fall-back recipe) calls it ‘Scalloped Pineapple’, tucking the recipe in with their Sidedishes involving Fruit.
It’s simple to concoct; you just have to remember to get it in the oven more than an hour before serving. Nice thing is that it can be put together much earlier and allowed to sit on the counter for a couple of hours before baking.
Here are the ingredients for a medium casserole (8 x 8 or 8 x 10):
- fresh Bread – cut in 1″ cubes, at least 3 cups
- a can Crushed Pineapple, 20 oz with own juices
- 1 cup sugar (the SL recipe calls for 1 1/2), can use some brown
- half stick butter, cut into small cubes
- 3 eggs, well beaten
Just combine the bread cubes with butter shards, then add the pineapple, juice and all. The stir in the beaten eggs. Grease the casserole dish, add ingredients, and bake for about an hour at 350.
Link to Page: https://botanyincontext.com/pineapple-bread/