Name: Baked Pineapple Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: ½ cup butter; 1 cup white sugar; 4 eggs; 1 pinch ground cinnamon; 1 pinch ground nutmeg; 5 slices white bread, torn; 1 (20 ounce) can crushed pineapple with juice

A bread and pineapple casserole that goes great with a ham dinner.

Baked Pineapple Casserole

butter

white sugar

eggs

cinnamon

nutmeg

white bread, torn

pineapple

Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish.


In a mixing bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish.


Bake in the preheated oven until bubbly and lightly browned, about 60 minutes.


After reading reviews I made adjustments, so I found it hard to give it the full 5 stars. This was a very tasty dish that went well with the pork tenderloin I prepared. I also served broccoli along with it. It was a nice presentation. Since so many commented on the sweetness, I cut the sugar in half. I used pineapple in its own juice, NOT the kind that has the sweetened syrup. It turned out fine...not sweet at all. I also cut the butter in half. Next time I would use just two tablespoons. I could still taste a bit of greasiness, although not bad.  I followed the directions and used a pinch of cinnamon and nutmeg. If you want to taste these, you will have to use more than a  pinch. We could not detect either spice in the casserole. Many reviewers said it was too eggy for them. So I used three eggs and 1/4 cup of milk. It turned out well. Cooking time was right on. I used a 2 1/2 quart casserole. It was a nice change from potatoes. Everyone who ate it, enjoyed it.

This is a new holiday staple at my house. I follow the recipe exactly, and we love it. 

Keys - use pinapple in juice, NOT syrup. Syrup will make it too sweet. 

Use good bread. I've always made it with french or italian. If you try this with Sandwich bread I expect it'd be a lot more runny/mushy. 

Mine has never been soggy, and reheats really well. 

Made this as a side dish to "Marinated Pork Tenderloin" recipe also off this site, both EXCELLENT!!  And compliment each other very well.  If making this in a 9x13 pan, you will need more like 8 slices of bread in the mixture, so once its baked, it puffs up more like a stuffing, otherwise it will be too runny.  I also cube my bread, don't think that matters as much.  I also bake mine at 350 for 40 min. and that does the trick....I think 60 min. is too long.  Enjoy, this is excellent!

I doubled this recipe for a dinner party and put everything in one large baking dish. It was moist fragrant and absolutely delicious. Even the pickiest of eaters were having seconds and thirds!

I just made this recipe and it turned out great. I changed it just a little by using only 1/2 cup of sugar, more nutmeg, lots of cinnamon and instead of white bread I had some Cinnamon Raisin Swirl Bread. Now it's more like dessert! Thanks Cheryl!

A wonderful side dish with garlic/onion pork tenderloin!  I used 1/4 pound of softened butter instead of the margarine, and only used 1/2 c. sugar.
This dish is great to prepare early in the day and refrigerate until you are ready to bake it.


Excellent recipe. I made it for a potluck and received lots of compliments. it is very easy and tastes great. I used approx. 6 oz. smart balance butter 3/4 cup splenda 10 slices bread 2 20 oz cans crushed dole pineapple 1 tsp nutmeg 1 tsp cinnamon. I baked it for about 1 1/2 hrs. I put some sliced pineapple on top. The batter was extremely sweet. Once it was baked it was a lot better. Very easy very inexpensive to make very good. I recieved many compliments and 1 request for the recipe. highly recommended.

My mother and I have been making this same recipe (minus the spices) for years and it's ALWAYS a hit. We call it "pineapple souffle," even though it's definitely NOT a souffle - it's just kind of fun to call it that (we're just goofy and from the Midwest). I read one review for this recipe that said the leftovers are terrible, but we find that it actually taste better the second day, hot or cold. We serve this only on holidays, due to the fat content (and to keep it special). It's SO easy, too.

This was a great dish for a potluck!  Easy to throw together with items I had on hand.

Tips for the next time I make it:
Tear the bread into smaller pieces.
Add more nutmeg and cinammon, I used maybe a teaspoon or two and the flavor was hardly there.
I also used pineapple chunks and squashed them, I will definetly use crushed pinapple next time.

I read all 55 reviews before trying this dish for an Easter potluck and since only a couple were less than enthusiastic I thought this would be a keeper...WRONG. I followed the recipe but it was just kind of boring and I threw most of it away. I overheard one guest describe it as "kind of weird" and I can't imagine I'll try this one again.

baked pineapple casserole

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 6

Author : Cheryl

Ingredients

Instructions

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