Tuesday, December 7, 2010
This pineapple stuffing is almost like a bread pudding....no no don't make that face...it's good!
It truly can't be any easier either. I have adjusted the recipe over the years to suit my taste. Less butter and sugar, more bread and eggs.
5 tbs softened butter
1 20 oz can crushed pineapple (with juice)
3/4 C sugar
8-10 slices white bread
Preheat oven to 375 degrees. Meanwhile, in a large bowl, beat or whisk together the butter, eggs, sugar and pineapple until thoroughly mixed. Tear the bread in pieces and fold into the mixture. If the mixture still seems quite liquidy you can add a couple more slices of bread. I have used up to eleven. Transfer into an 8X8 or 9X9 baking dish. Bake for about an hour until bubbly and the top is light golden brown. Let stand for about 10 minutes and serve beside your Halloween Ham.