Sunday, April 8, 2012

Pineapple-Bread Casserole

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!

1 comment:

  1. Sounds really different Patti! Gorgeous weather, I hope you had a great Easter:@)


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