Reviewer:

Reviewed: Apr. 7, 2013

Love this recipe with ham or pork. I use 7 slices of bread and 3/4 cup of white sugar and BUTTER. I also use a long rectangle pan so it doesn't become too juicy. Family Fav!

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Reviewer:

Jasmith1967

Reviewed: Apr. 5, 2013

I had a similar dish years ago and wanted something different to serve this Easter. I made first dish as recipe stated and it was too sweet for me so I made again and had to tweek it up a bit and it was absolutely delicious! Here are the changes I made:doubled recipe for 9x13 cake pan; used butter instead of margerine; cut sugar to about 3/4 of what was called for and used half white sugar and half light brown sugar; added 1 teaspoon salt; 1/4 teaspoon cinnimon and 1/2 teaspoon freshly ground nutmeg; used day old rustic tuscany bread with great chew; added a little more bread to make it feel like a wet stuffing; and to make it more like a bread pudding added about 1/2 cup milk; and finally 1 Cup chopped walnuts mixed through plus 1/2 chopped walnuts on top. It tasted great with crispy edges and nice texture like a moist cake. My favorite way to eat leftovers is to cut a piece heated in microwave then slice about1/2 inch thick and lay on toasted tuscany bread with mayo and leftover sliced ham.

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Reviewer:

marthahall

Reviewed: Apr. 1, 2013

My mom asked me to try to find something different and I did. Everyone in the family that ate it loved it, including me..

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Reviewer:

TonyTedesco

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 31, 2013

I made this receipe for 10 servings. I tasted it after I had made it and was not liking it. The stuffing tasted like scrambled eggs with very little pineapples. I will not make this again.- Frackville, Pa

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Reviewer:

jenniferd1

Reviewed: Dec. 26, 2012

I rated this recipe based on the outcome I had with my changes. I followed the advice of other reviewers and doubled the bread slices. I made a double batch of this and it fit in ( i think) an 11x15 pan. So in all I used 20 slices of bread, 1 cup of BUTTER (plus i greased the pan with butter), 1/2 cup white sugar and 1/2 cup brown sugar, 2 20 oz cans of crushed pineapple not DRAINED, and 8 eggs. It came out PERFECT!!! I personally could have added about 1/4-1/2 cup more sugar but it was fine with just 1 cup total for a double batch. I baked it covered for the first half hour and then uncovered it for the last half hour. Then it sat for about an hour in a warm place while I cooked everything else. Went VERY well with ham and everyone that ate it loved it!

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