Sweet Pineapple Casserole
About a bazillion years ago, a sweet southern woman served me this kind of baked, scalloped, pineapple, bread, thing. I was hooked. I have no idea what she called it, but we ate it with breakfast and I have been dreaming about it ever since. With a holiday coming up that has a meal traditionally centered around ham, I thought this was the perfect time to bring that tasty memory to reality.
To be honest, I don’t really remember if this is anything like the version I ate all those years ago, but I love it so much I don’t really care anymore. This stuff is addictive. In the past few weeks, I have eaten it with burgers, breakfast, and yes, some roasted meat. All good. All very very good. It is like the jack-of-all-trades of the side dish world. I’ve seen this wonderfulness served with Thanksgiving dinner as well as brunch. It is at home alongside quiche as well as barbecue. And yes, you can be sure it will be crazy good with that ham you will be making in a few days.
1 stick of butter (1/2 c) of softened butter
1 c sugar
1 tsp vanilla
1-20 oz can of chunked pineapple, drained
1 small loaf of french bread, cut into 1 inch chunks (4-5 cups)
Preheat the oven to 350 degrees and spray or butter a small casserole dish or glass 9X9 dish. In a large bowl, cream together butter and sugar until incorporated. Add the eggs and vanilla and beat until smooth. Fold in the pineapple and the bread cubes until well mixed and bread is coated. Pour into greased dish and spread evenly. Bake until bubbly in the center and golden brown on top, 35-40 minutes. Enjoy!