Sunday, April 8, 2012
What's ham without pineapple? Pineapple-Bread Casserole is like a combination of a pineapple souffle and bread pudding.
2 cups diced onion
2 Tbsp. olive oil
Salt and Pepper to taste
8 oz. crushed pineapple, drained (about 1-1/4 cups)
1/2 cup sugar
1/4 cup all purpose flour
6 eggs, beaten
12 slices sandwich white bread (crusts removed, cubed)
1-1/2 sticks unsalted butter, melted (12 Tbsp.)
Preheat oven to 400 degrees F.
Coat a 2 quart baking dish with nonstick spray.
Saute onion in oil in a skillet over medium heat until onion begins to brown.
Remove from heat and season with salt and pepper. Let cool slightly.
Combine pineapple, sugar, flour and eggs in a large bowl. Stir onion into mixture and transfer to baking dish.
For the topping; toss together bread and butter until butter is absorbed. Sprinkle topping over mixture in baking dish.
Bake about 30 minutes or until golden brown.
Let rest 10 minutes before serving.
~Cooks Note: The original recipe included 1 Tbsp. minced fresh sage sauteed with the onions.
~~Cuisine at Home April 2011 Issue
Make a perfect hard-boiled egg in a snap!