Introduced to Baked Pineapple by my sister-in-law Barb many years ago, this has remained a must-have for my Thanksgiving table. A little bit of sweet to compliment the savory, I always say. Simple ingredients for an impressive side dish with which your little assistants could help. All you probably need to pick up from the store for this would be a can of crushed pineapple.
Toast and cube 2 brioche buns, 4 thick slices of Challah bread or 4 slices of wheat bread. I prefer the sweeter bread with this dish. Their texture is perfect and gives each bite a light and airy crunch!
Beat the eggs flour and sugar together and blend in the undrained crushed pineapple. Pour into a casserole dish( I used a stoneware pie pan which was the perfect size for this dish. If using a glass dish, make sure you spray with non-stick spray to help make clean up easier.
Place the bread cubes on top and drizzle them with the melted butter. Next, sprinkle on the cinnamon sugar.
This sweet flavor will compliment your savory Thanksgiving meal or an Easter feast.
- 2 brioche buns or 4 slices challah bread, toasted and cubed
- 20 oz. can of crushed pineapple, undrained
- 3 large eggs, beaten
- 2 T. flour
- 1/2 c. sugar ( or 1/4 c. turbinado sugar)
- 4 T. melted butter
- 1 T. sugar
- 1/4 t. cinnamon
- Step 1 Toast and cube bread, set aside.
- Step 2 Beat eggs, flour and sugar together.
- Step 3 Combine the above mixture into undrained pineapple.
- Step 4 Pour into a sprayed casserole dish.
- Step 5 Top with cubed bread.
- Step 6 Drizzle with melted butter.
- Step 7 Sprinkle with the cinnamon sugar.
- Step 8 Bake in a 350 degree oven for 45 minutes.