Tuesday, March 27, 2012

Pineapple Stuffing

Need a side dish for your Easter dinner? If you are serving ham, please don't pass this recipe by! It is so easy, a 6 year old could make it! It bakes up like a bread pudding. My sister in-law Nancy gave me this recipe and I have no idea where it originated from. Below is the doubled version of the recipe. If you cut it in half, simply use a 9" baking pan instead of a 13x9. If you are having a crowd, then use the recipe below. You will be happy to have the leftovers!
Simple ingredients, one bowl, one pan and an oven. Now get moving!
8 eggs
2 sticks butter
2 (20 oz each) cans unsweetened crushed pineapple, juice included
12 slices "Country Style" bread
1 cup sugar (or a little less if you prefer, I don't think you need the full cup)
Melt butter. Transfer it to a big bowl.
Add eggs and sugar, then pineapple with the juice. Mix together.
Break up the bread into pieces, no need to be perfect, just break them up randomly into a few inches a piece, crusts included.
Combine all of this together and then transfer to a 13x9 casserole/baking dish.
Bake for 1 hour at 350 degrees, uncovered until topping is lightly golden brown.
I have never deviated from this recipe. If you do, please let me know how you made out and what you experimented with! There are some recipes that should not be messed with and I believe this is one of them. Enjoy and Happy Easter!

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