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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe comes from the The American Country Inn and Bed and breakfast Cookbook, vol.2. Perfect accompaniment to a holiday ham or turkey. Assemble the night before - cook the next morning. Can be served warm or at room temperature. Easy to transport too!! Ingredients:
1/2 cup butter |
1 cup sugar |
4 eggs |
1 (20 ounce) can crushed pineapple, drained |
5 slices white bread, remove the crust and cut into cubes |
Directions:
1. Butter bottom and sides of a casserole dish (I use a deep, round casserole).
2. Cream the butter and sugar together.
3. One by one, add the eggs, beating on medium for 30 seconds after you add each one.
4. Gently fold in the drained pineapple to the creamed egg mixture.
5. Toss the cubed bread into casserole dish.
6. Pour the pineapple/egg mixture over the bread.
7. Cover dish with plastic wrap and put in the refridgerator overnight.
8. Remove plastic a bake at 350F for 1 hour .
9. Cover with foil until time to serve.
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