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Baked Pineapple Casserole

April 15, 2009

I was hoping to get this recipe posted before Easter, but clearly that didn’t happen. However, maybe you can put it to good use while trying to use up your leftover ham! You’re doing that too, right? I feel like I’ve been eating ham for every meal since Sunday, but I somehow still haven’t made a dent in how much of it I have left.

Baked Pineapple Casserole

Anyway, this recipe here is the whole reason I eat ham. I’m not a vegetarian or anything, but I prefer my pork in other tastier forms, namely bacon. But I will eat ham if it means I get to eat baked pinapple on the side. This dish had been a staple at our family holidays since I was a kid, and to this day we still beg my mom to make it at every opportunity.

I think what I’m trying to say here is that it tastes really, really good, and I’m pretty sure you’re going to want to eat this.

Baked Pineapple Casserole

Baked Pineapple Casserole
Serves 6 as a side dish, but if your family is like mine, it will serve 4 really hungry people who will fight over the last crumbs

5-8 slices of bread, cubed
1 20oz can of crushed pineapple in juice
1/2 cup (1 stick) of butter, softened
1/2 cup sugar
3 eggs

(Pretty much any bread will work. I used challah in this batch, but plain old white sandwich bread works fine too. If you prefer, you can cut off the crusts. The number of slices you need will depend on how absorbent the bread is.)

Preheat oven to 350°.

Beat butter and sugar until smooth. Add eggs and beat until combined. Add pineapple (juice and all!) and mix well.

Placed cubed bread in a greased pan. (I used a 3 qt. Corningware dish sprayed with Pam. A double batch will fit in a 9×13 pan.) Pour the pineapple mixture over the bread cubes, making sure all the bread is covered in liquid. The goal here is to have just enough bread to soak up most of the liquid without having any pieces totally dry. If you still have a lot of liquid left, add more bread cubes. (The final consistency should be something like french toast, not soup!)

Bake uncovered at 350° for about 50 minutes to 1 hour, or until cooked through and lightly brown on top.

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3 Comments
  1. Christine permalink
    April 15, 2009 10:11 am

    My in-laws make a casserole like this – but theirs has Ritz Crackers instead of bread. I think their version has cheese, too.

  2. Courtney permalink
    April 17, 2014 8:32 pm

    Does this reheat well? Or freeze? Wanted to make ahead of Easter so don’t have to worry. Suggestions?

    • The Craving Chronicles permalink*
      April 17, 2014 11:02 pm

      If I were serving it for dinner, I think its best made that day. You could assemble it ahead of time and store it covered in the fridge until you’re ready to bake. (It might need to bake a little longer, and if you use Pyrex or glass, let it come to room temp before you put it in the oven.) You could also bake it up earlier in the day, cool to room temp or even refrigerate it, then heat it in a 350F oven until warmed through. I don’t think I would go as far as making it a day ahead of time. Though I will say in our house, we all fight over the leftovers (if there are any!) I hope that helps :)

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