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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 28, 2008
This was excellent, and so easy to make. Thanks! A perfect compliment to a ham dinner, and easy enough to make for any time.
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Reviewer:

Casey J.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 13, 2008
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
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goldie725
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Cooking Level: Intermediate
Living In: Mantua, New Jersey, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 23, 2008
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!!
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RENEE54
Cooking Level: Expert
Home Town: Tinley Park, Illinois, USA
Living In: Lockport, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 23, 2008
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.
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Amanda K
Photo by Amanda K
Cooking Level: Intermediate
Home Town: Washington, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 20, 2008
I make this every Easter to go along with my ham. It's tasty and very unique
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Kelly
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 15, 2008
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!
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Marisa C.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 3, 2008
This is wonderful! A number of people sampled it and we all agreed...we just have to have it again SOON!
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gmaine
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 26, 2008
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.
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dawnssj
Cooking Level: Intermediate
Home Town: Oakwood, Illinois, USA
Living In: Fenton, Missouri, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
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Reviewed: Mar. 23, 2008
Tasted great! Went very well with Pork Tenderloin and Glazed Ham at our Easter Dinner.
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Nandabear
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Cooking Level: Intermediate
Home Town: Recife, Pernambuco, Brazil
Living In: Round Rock, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 28, 2008
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.
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Reviewer:

dawn72
Cooking Level: Expert
Home Town: Pulaski, Wisconsin, USA
Living In: Tacoma, Washington, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 30, 2008
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.
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Maria
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Cooking Level: Intermediate
Living In: Whitehall, Pennsylvania, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 23, 2008
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
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Marianne
Home Town: Ivesdale, Illinois, USA
Living In: Saint George, Utah, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 5, 2008
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!!
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Reviewer:

ROSEOFGA777
Living In: Mcdonough, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 4, 2008
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.
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Reviewer:

MISSCONNIEGIRL
Photo by MISSCONNIEGIRL
Cooking Level: Expert
Home Town: Greenville, Pennsylvania, USA
Living In: Nashville, Tennessee, USA
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