This dish is a household favorite. It is excellent! This dish resembles bread pudding more.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 eggs, beaten
- ½ cup butter
- 1 cup white sugar
- 1 (20 ounce) can crushed pineapple with juice
- ½ cup milk
- 4 cups soft bread cubes
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, cream together butter and sugar.
- Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
- Bake in a 2 quart casserole dish for 45 minutes.
Nutrition Facts
| Calories | 644 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 203 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 16 g |
| Sodium | 468 mg |
| Sugars | 74 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
First attempt. Came out well. Alterations: – 1/3cup sugar – A full cup milk – Cinnamon sprinkle – 60mins bake time at 175C but browned it off at 250C for 5mins at the end. Worth the 5 stars
I was looking to replicate a recipe I had been given by a friend, but unfortunately, have lost. This was very good causing my son and grandson to ask for seconds, but I didn’t think it was quite as good as the missing recipe. Still very tasty, though.
I made it as a dessert & served it warm width a scoop of vanilla frozen custard. It was awesome!
I use half the butter , but otherwise LOVE this recipe!!! It tastes just like what my grandma use to make
This was so good i had 2 helpings. This is a sure make again!
This was so yummy! I made it as is except for the addition of 1/4 c coconut. I agree with another reviewer that the butter could be reduced to 1/3, maybe even 1/4 c in this recipe. It was well liked at a Thanksgiving potluck I took it to. I will make this again!
This recipe is very good. I had to bake it longer then what it said. I baked it till a knife inserted was clean. For the Pineapple I used my canned Mock Pineapple (2 cups) that is actually zucchini (tastes just like pineapple). I have that recipe listed on this site. Since I have so much of the Mock Pineapple, I am looking pineapple recipes to use it up. And this one is a keeper.
Kind of a bread pudding and pineapple desert dish. Mildly sweet without being too sweet. Good both warm and cold.
I liked the flavor of this very much, but will be sure to 1. use 1/2 the butter called for, and 2. soften butter well, then add eggs and room temperature milk separately. A nice change.
Was looking for a bread pudding to use up some not-so-fresh bread. This turned out very nice. Reduced the butter to 1/4 cup and the sugar to 1/3 cup white and 1/3 cup brown; added 1/2 tsp cinnamon. Good by itself or topped with ice cream if you want something sweeter. Thanks, Lynne.
Oh my, this was soooooooo delicious! I’ve since been making this for Thanksgiving every year. I used 4 cups of a crusty French loaf and cut it into 1” cubes and it was soooo good! It’s almost like a pineapple bread pudding. A family favorite.
A little too sweet for my taste, although I did like it. Texture of the bread pudding was nice.
Delicious. I got 8-10 servings out of this dish.
Wow, this FAR exceeded my expectations. I don’t even like pineapple, but had some leftover from a fruit salad so decided to try this. I used about 2 cups of chopped fresh pineapple, using a little of the juice, and about 2/3 cup sugar. So good when warm, with whipped cream on top, sprinkled with a little cinnamon. Will cut back a little on the butter next time. Thank you so much for sharing this recipe.
Really delicious. I didn’t change anything (although I think I could have put less butter without much impact). Next time I will use less pineapple and a little more bread – although it tasted great as is, we like the sweet, buttery cooked bread part more than the many chunks of pineapple.
This.is.so.good. I can’t believe I’ve had this recipe for so long and haven’t made it until today. I used only 3 tbs. butter, added 1/2 tsp. cinnamon, used half white sugar/half brown sugar, and topped with almonds and coconut during the last 10 minutes in the oven. SO GOOD.
Have made this recipe for years. Always a hit!
Yummy! I served it as a dessert (served warm with a scroop of vanilla ice cream). My husband loved it. I could have done with a little less butter, because it is a little too buttery for my taste (and the guilt that I felt eating it!). It was perfect for a chilly rainy night!
This was a huge hit at our Thanksgiving table this year. This will be a staple each holiday meal. How could it not be good with all that butter!
awesome! I did add cin. like others suggested.. great!
W O W!!! What a treat! I was so very impressed with this recipe. I’ve tried other pineapple bakes before, but this wins the highest prize. I used the soft inside of a load of Italian bread and followed this recipe to the letter and it was amazing. It was not too sweet; I loved the custard-y flavor; and the little bit of crunchiness on the top put me over the top. Loved it!!