Recipe by Angel Eyes
"A wonderful side dish that my family loves."
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1 (15 ounce) can
bread, cut into cubes
This was b r I l l I a n t and v e r y. Y u m m y .
Will be making again.
Quick easy treat. I added a little granola because I like more texture.
I really had my doubts, but this was amazing! I took it to a friend's for a dinner side dish, then wished I hadn't so I could have eaten more of it myself. I used a greased 8x8 pan and baked it about 40 minutes. I have celiac disease, so I used 6 slices of canyon bakehouse gf bread instead of 5. (Gluten free bread slices run small) I also added an extra egg since gluten free baking does best with more egg too. I kept everything else the same ingredient-wise, but I did mix the butter in with everything instead of pouring on top. It was on the sweet side but not too sweet for me or my friend and her family. It would still have been good with a quarter cup less sugar, and maybe a touch more pineapple. I may try those changes the next go round. I will definitely be making this again!
I used half the sugar and used half and half instead of milk only because i had it on hand. It came out quite grease so next time i will not use near the butter recommended(I cut that too). All in all this is a wonderful recipe i cant decide if its a breakfast, dessert or side. Its super easy to make. and mmmm mmmmm so so good. Its kind of like a pineapple bread pudding. So so very good. Will definitely make it again. Easy tasty and cheap. Cant get better than that.
This was so easy to make for a busy mom of a toddler. Very tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
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