Delicious sweet and delicious food! The ideal side dish. made with bread, sugar, condensed milk, pineapple, etc. This is something that my friends and family STRONGLY require that I make on every holiday. Even if you’re not a major fan of pineapple, it will undoubtedly satisfy your palate.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 pan |
Ingredients
- 1 (15.25 ounce) can crushed pineapple, drained
- 1 (5 ounce) can sweetened condensed milk
- ½ cup white sugar
- 12 slices white bread, cubed
- 3 beaten egg
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch glass baking dish with vegetable cooking spray.
- Stir together, drained pineapple, milk, sugar, and eggs in a large bowl; mix well. Gently fold bread cubes in, until well moistened. Pour mixture into prepared dish.
- Bake in preheated oven until lightly golden on top, 25 to 30 minutes.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 203 mg |
| Sugars | 21 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
4.7.20 This is described as a “sweet and savory dish.” Sweet, yes, but savory, not at all. And the title even is a misnomer because this is not a stuffing, rather, IMO, it’s a dessert, similar to bread pudding. At 25 minutes, it was really dried out, there’s not much liquid in this. If I were to make this again, I’d start checking for doneness at 15 minutes. The taste was OK, and I think it has potential, perhaps adding a bit of milk prior to baking. Just needs to come out of the oven sooner. I’ll try to salvage the leftovers for breakfast tomorrow by warming up and drizzling some milk over it.
It is true that this recipe is easy, but it wasn’t great. I have been making the other pineapple stuffing recipe on this site for years, but when I saw this one I liked that it used less eggs and no butter. We had a bake off and I made both recipes today and the kids and I had both. The other recipe browned up better and tasted better (probably due to the butter).
This gets a “5” because this is the third EasterI have made this recipe. It is very easy to prepare, and is gone in a flash at the dinner table. It really surprises people. Thank you for this recipe.
This was delicious! It went so well with our ham dinner. It was so good that there was none left. It tasted like sweet bread kind of danish. It was a nice touch without making rolls. It was a good option for something different.
This is fabulous. My son likes to keep some for breakfast and puts maple syrup on it. It is wonderful as a side dish or a dessert. You could even add marashino cherries chopped up if you want it as a dessert.
The taste of this was ok- just like a sweet bread- and it was easy to make. It didn’t have the texture of the stuffing I’m used to (separated cubes of moist bread). It baked into a solid piece which we cut into squares to serve. I won’t make it again – but it wasn’t horrible – just nothing special.
I thought that this was good, but everyone over for easter loved it! My father inlaw even said it was outrageous. I liked the ingredients in this recipe better than others.
This recipe was super simple and quick to make. I was a side dish to a pork roast and seasoned corn. Also, I have plenty of leftovers and have been eating it for lunch. Next time I will try using part of an Italian loaf instead of the white bread (maybe adding some milk to soften the crustier bread.)
I have now made this twice, and it was a BIG hit both times! I brought it to a family gathering where I had no idea what else would be served. We wound up eating it with pizza. Delish! Last night, I made it as a side dish to Kalua Pig in a Slow Cooker, another Allrecipes.com winner.
This is a great receipe. It goes great with ham. My family asks me to make this every holiday.