Recipe by Cheryl Ritter Bonsell
"A bread and pineapple casserole that goes great with a ham dinner."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make classic French onion and green bean casserole.
See how to make super quick-and-easy baked beans.
An easy, cheesy casserole topped with buttery corn flakes and Parmesan cheese.