Ingredients
1 stick Butter
1/4 cups Sugar
4 whole Eggs
1 can (8 Oz. Can) Crushed Pineapple, Drained
6 slices White Bread
Method
Sources
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dataset
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Gathered
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Preheat oven to 350 degrees. Cream butter and sugar together. Add room temperature eggs to the mixture and beat. Add pineapple, mix thoroughly. Add 5-7 slices of cubed bread. I use a potato-type bread; it adds a little more sweetness. You might want to cut down on the sugar if you don't like it so sweet. Mix all ingredients thoroughly and place in a 1 1/2 quart greased casserole dish (I use Pam to grease the dish, it works perfectly). Bake uncovered for 45 minutes. It will be golden brown and slightly crispy on top. This is an old Pennsylvania Dutch traditional Easter side dish, but it's more like bread pudding. Adds a nice touch of sweetness to your Easter meal. Enjoy!