Reviewed: Dec. 27, 2008

A family favorite! After about 45 minutes, I topped mine with pineapple slices as a garnish.

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Reviewed: Nov. 24, 2008

I was excited about this recipe, but I won't be making it again. It was verrry pineappley and the bread was just ick. (I used sandwich wheat bread). Maybe if you use a different kind of bread...but it was very soggy and just not a good flavor. I tried it again the next day cold, and it was slightly better. Anyway, I'll pass on this one.

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britnieann

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Hanceville, Alabama, USA

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Reviewed: Nov. 22, 2008

VERY GOOD!!! The only changes I made to the recipe were that instead of a full cup of white sugar I used 3/4 cup and added 1/4 cup of brown sugar; and instead of regular sliced bread I found a sweet italian bread at my grocers bakery. I was even able to prepare ahead that morning by mixing all the ingredients except the bread and putting it in the refrigerator all day. When I was ready to start baking I just pulled apart my bread, added it to the mix and poured it into the casserole dish. Since this was the first time I had made this dish I was not expecting much and told everyone (grandmother, mom and sister included) it would not hurt my feelings if they did not like it. Much to my surprise, everyone loved it. There was even a little dish hogging when it was almost gone.

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Vanessa

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Reviewed: Sep. 24, 2008

This recipe is more of a sweet side, but very good. It would go excellent with ham or pork chops. Also would be good with a caramel or chocolate sauce and ice cream for desert.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Aug. 28, 2008

I make this often and everyone loves it!

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Rose

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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

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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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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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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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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Reviewed: Jun. 9, 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

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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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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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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Reviewed: Mar. 23, 2008

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

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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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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dawn72

Cooking Level: Expert

Home Town: Pulaski, Wisconsin, USA

Living In: Sammamish, Washington, USA

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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

Cooking Level: Intermediate

Living In: Whitehall, Pennsylvania, USA

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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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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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ROSEOFGA777

Living In: Mcdonough, Georgia, USA

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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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MISSCONNIEGIRL

Cooking Level: Expert

Home Town: Greenville, Pennsylvania, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 11, 2007

Yum! I used softened butter. I also used 10 slices of white bread (crusts removed). This was perfect for my 10x10 stoneware. The stoneware helps the dish stay hot if you are transporting it to a potluck.

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Jenny

Home Town: De Soto, Missouri, USA

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Reviewed: Nov. 27, 2007

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.

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SHANHOP

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Baked Pineapple Casserole

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