Erica’s Pineapple Casserole

My family was introduced to this sweet, moist pineapple casserole over twenty years ago at a church potluck luncheon. Our small family of three all loved it. Since first tasting it, we have added more members to our family, and every one of our children loves it. In addition to our immediate family, many of our extended family love it and ask me to bring it to our holiday meals. It goes great with ham. The casserole is delicious hot from the oven and cold right out of the refrigerator.

Ingredients

• 1 (20 ounce) can crushed pineapple in 100% juice 
• 6 large eggs
• 1 stick salted butter, plus a teaspoon to grease the pan
• 1 cup sugar 
• 10 slices white sandwich bread

Directions

1. Leaving the crust on the bread, cut the slices of bread into small cubes.
2. Melt the stick of butter in a frying pan. Once the butter is melted, add the bread cubes and mix until the bread absorbs all of the butter. Remove from the stove top and set aside. 
3. In a large mixing bowl, combine the eggs, pineapple, and sugar. Beat together until well blended..
4. Add the bread cubes to the mixing bowl and stir until all of the ingredients are combined. 
5. Pour into a lightly buttered  9-inch square pan. 
6. In a preheated oven, bake for 45 minutes at 350 degrees. Ovens vary so additional time may be required, though make sure to not over bake it. The casserole is done when the center is set and the top has a light golden color.

This recipe is easily doubled, but the amount is too much for a 9×13-inch pan. To ensure the casserole doesn’t overflow in your oven, divide the pineapple bread mixture into two 9-inch square pans or a 9×13-inch pan and a small loaf pan.

I hope that you enjoy this casserole as much as my family! Please let me know your opinion in the comments if you try the recipe.

I mentioned this casserole on our YouTube channel. You can find it in Spend Time With Us: Knitting, Cookies, Friends, Thanksgiving: Rose Opal Knits Vlog November 2022.