This was excellent, and so easy to make. Thanks! A perfect compliment to a ham dinner, and easy enough to make for any time.

I served this alongside the Burgundy Pork Tenderloin from here on AR. It was very good but I did make some changes to try to lighten it up some. I only used 1/4 c butter and 1/2 c sugar. Also I left out the cinnamon and nutmeg...I thought it would taste to "desserty". I sprayed the baking dish with cooking spray first. Very good

This is awesome!! My Grandma used to make this when I was a kid and I always wondered how she did it. I cna't imagine not using the cinnamon and nutmeg. It really adds to the casserole. I've made this for friends and family and it disappears. Thanks for this recipe!!

I really really liked this. the bread pudding-esque texture combines very well with the crushed pineapple. my boyfriend and I first ate this as a dessert and I think it would be good with vanilla ice cream although I've been eating the leftovers for breakfast! used frozen sweet bread dough, that I baked into a loaf, half a cup of sugar, and no spices (my bf doesn't like cinnamon). next time I will use a 1/4 cup of butter to make it a bit more health conscious.

I make this every Easter to go along with my ham. It's tasty and very unique

This recipe is so similar to one my mother got from my grandmother. We just use 3 eggs and we freeze our bread overnight and then cube it. But this is the yummiest thing ever! Great with ham or pork chops or chicken!

This is wonderful! A number of people sampled it and we all agreed...we just have to have it again SOON!

It was good, but not really a side dish. More of a dessert, if it had a sauce to go on top. I don't think it would get requested again by my family.

Tasted great! Went very well with Pork Tenderloin and Glazed Ham at our Easter Dinner.

My family was blown away by this deceptively simple recipe. I didn't have white bread, so I used oat bread, and I also substituted butter for the margarine. Otherwise, I added all the recommended spices and didn't alter the recipe. I let the mixture sit a few minutes (during oven warm-up) so the eggs could seep into the bread before baking. I paired it with teriyaki salmon and it was fabulous. We didn't need dessert after having this with our dinner.

Yummmy, yummy, yummy! This was great when paired with the maple pork tenderloin. After my 5yr old daughter tasted it she said I was THE best cook ever. LOL thanks for the great recipe! I will use this often.

This is simply delicious. Was asked to bring a casserole to a ladies cooking club and several asked for the recipe. It goes in my Favorites file

Our family calls this Pineapple Bread Pudding. This has been a family favorite of ours since I was a child. We never made it with the spices and we drain the pineapple (but not draining out every drop of juice - it needs the moisture). It cooks in about 30 to 40 minutes (until lightly browned on top)and it is WONDERFUL!!

This is the same recipe my mom always made. She never added the spices. It is delicious, especially with ham. I will try it with the spices next time. Thanks for sharing this family favorite.