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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from my mom and man is it good. It's not too sweet, and is fantastic right out of the oven. I'm told that the left overs are just as good reheated a bit, but this casserole never lasts til the next day in my house. Ingredients:
2 (8 ounce) cans chunked pineapple |
1/2 cup brown sugar |
1/2 cup white sugar |
6 tablespoons butter, divided |
3 tablespoons cornstarch |
8 slices bread, cubed |
Directions:
1. Preheat oven to 350 and butter an 8x8 casserole dish.
2. Drain pineapple, reserving juice.
3. Combine sugars, 4 tablespoons butter, and pineapple juice in a sauce pan, heat bring to a boil.
4. Mix cornstarch with 1/3 cup pineapple juice and stir into the sauce.
5. Cook until thick.
6. Melt remaining butter in a skillet and toss with bread cubes until lightly toasted.
7. Combine pineapple chunks with sauce and pour into casserole and top with bread cubes.
8. Bake for 20-25 minutes.
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