Recipe by Lynne
"My family loves this dish. It is so good! This recipe is more like a bread pudding."
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1 (20 ounce) can
crushed pineapple with juice
soft bread cubes
We make this all the time but I add coconut and pecans, its heavenly. There are never any leftovers, EVER!
The pineapple flavor was great, but way too much butter for me. If I make it again, I'll use much less butter.
A lovely recipe. I had a panic about what to do with my impulse buy of a fresh pineapple--and this pineapple/bread pudding was perfect! I turned the temp down to 350 and cooked it for twenty minutes longer to compensate for the fresh fruit. Thanks again--it's devine!
I love baked pineapple and this recipe was perfect. I have made it for years and found this recipe to be a little easier than my old one. I passed it on to my family.
Oh my, this was soooooooo delicious! I scooped out some chunks I crusty French loaf and it was soooo good! Will definitely make again.
Have made this recipe for years. Always a hit!
Delicious! I used brown sugar and pineapple tibits instead of crushed pineapple, otherwise no changes! PERFECT! Will definitely make many more times. Thanks for a wonderful recipe! EASY ALSO...I can see making this the day before and leaving in the refrig. to bake just before dinner.
doubled the recipe and baked for an hour...this was absoluely incredible!...no one in my house likes bread pudding but me but this one had them asking for seconds!...will make this time and time again...
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pineapple II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 257
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