Recipe by Cheryl Ritter Bonsell
"A bread and pineapple casserole that goes great with a ham dinner."
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white bread, torn
1 (20 ounce) can
crushed pineapple with juice
After reading reviews I made adjustments, so I found it hard to give it the full 5 stars. This was a very tasty dish that went well with the pork tenderloin I prepared. I also served broccoli along with it. It was a nice presentation. Since so many commented on the sweetness, I cut the sugar in half. I used pineapple in its own juice, NOT the kind that has the sweetened syrup. It turned out fine...not sweet at all. I also cut the butter in half. Next time I would use just two tablespoons. I could still taste a bit of greasiness, although not bad. I followed the directions and used a pinch of cinnamon and nutmeg. If you want to taste these, you will have to use more than a pinch. We could not detect either spice in the casserole. Many reviewers said it was too eggy for them. So I used three eggs and 1/4 cup of milk. It turned out well. Cooking time was right on. I used a 2 1/2 quart casserole. It was a nice change from potatoes. Everyone who ate it, enjoyed it.
I read all 55 reviews before trying this dish for
an Easter potluck and since only a couple were less than enthusiastic, I thought this would be a
keeper...WRONG. I followed the recipe but it was just kind of boring and I threw most of it away.
I overheard one guest describe it as "kind of weird" and I can't imagine I'll try this one again.
This is a new holiday staple at my house. I follow the recipe exactly, and we love it.
Keys - use pinapple in juice, NOT syrup. Syrup will make it too sweet.
Use good bread. I've always made it with french or italian. If you try this with Sandwich bread I expect it'd be a lot more runny/mushy.
Mine has never been soggy, and reheats really well.
Made this as a side dish to "Marinated Pork Tenderloin" recipe also off this site, both EXCELLENT!! And compliment each other very well. If making this in a 9x13 pan, you will need more like 8 slices of bread in the mixture, so once its baked, it puffs up more like a stuffing, otherwise it will be too runny. I also cube my bread, don't think that matters as much. I also bake mine at 350 for 40 min. and that does the trick....I think 60 min. is too long. Enjoy, this is excellent!
I doubled this recipe for a dinner party, and put everything in one large baking dish. It was moist, fragrant, and absolutely delicious. Even the pickiest of eaters were having seconds and thirds!
A wonderful side dish with garlic/onion pork tenderloin! I used 1/4 pound of softened butter instead of the margarine, and only used 1/2 c. sugar.
This dish is great to prepare early in the day and refrigerate until you are ready to bake it.
I just made this recipe and it turned out great. I changed it just a little by using only 1/2 cup of sugar, more nutmeg, lots of cinnamon and instead of white bread I had some Cinnamon Raisin Swirl Bread. Now it's more like dessert! Thanks Cheryl!
Excellent recipe. I made it for a potluck and received lots of compliments. it is very easy and tastes great. I used approx. 6 oz. smart balance butter, 3/4 cup splenda, 10 slices bread, 2 20 oz cans crushed dole pineapple, 1 tsp nutmeg, 1 tsp cinnamon. I baked it for about 1 1/2 hrs. I put some sliced pineapple on top. The batter was extremely sweet. Once it was baked, it was a lot better. Very easy, very inexpensive to make, very good. I recieved many compliments and 1 request for the recipe. highly recommended.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pineapple Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 176
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