Food Hussy Recipe: Mom's Pineapple Stuffing

A few years back I went home for the holidays and my Mom made something I'd never had before - Pineapple Stuffing. I wasn't a big fan of stuffing - but this stuff was so different! It was almost like bread pudding.


Pineapple Stuffing is very easy to make but since it has eggs - I rarely eat it. Over the holidays we went to someone's house for a meal so it was the perfect time to make it!

You cream the butter & sugar - I realized at this point that I didn't have a mixer! But then I remembered I had just gotten one of those hand blenders and sure enough - it had a mixer attachment! I wasn't sure it would be powerful enough - but as you can see - it definitely was! After creaming the butter & sugar - you add eggs one at a time.


Then you stir in a can of crushed pineapple. Fold in bread cubes (5 slices) and there you go! Then you bake it for an hour and you're done! I sprinkled a little brown sugar on top before I popped it in the oven just for fun too! Yum!

And there you go - a piping hot dish of Pineapple Stuffing! It's sweet and fluffy and a great side - almost like the sweet potatoes would be. I really enjoyed this and can't wait for another reason to make it again! Easter isn't too far off!



Yield: 8-10

Mom's Pineapple Stuffing

My Mom shared this Pineapple Stuffing recipe to me a few years back for Thanksgiving and I have made it every year since! It's part side dish and part dessert! It's almost like a bread pudding - and is delicious!
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins

ingredients:


  • 1/2 cup butter
  • 1 cup sugar
  • 4 eggs
  • 1 lb 6 oz can crushed pineapple, drained
  • 5 slices bread, cubed 
  • brown sugar to top

instructions


  1. Preheat oven to 325.
  2. Cream butter & sugar.
  3. Add eggs one at a time.
  4. Add pineapple.
  5. Fold in bread.
  6. Pour into greased casserole dish and sprinkle the top with brown sugar. 
  7. Bake uncovered for 1 hour at 325 until lightly browned.






4 comments

  1. Sounds good, can't wait to try this one! Perfect side dish with ham.

    ReplyDelete
  2. That sounds awesome! Will be trying this one!

    ReplyDelete
  3. Definitely sounds different & I like different !
    Should the bread be fresh,day old or toasted ?

    ReplyDelete
    Replies
    1. I used some bread that was a little old - I used Sara Lee Artesano cuz it's big and thick and hearty but still white bread. I do NOT use crunchy/toasted/super stale bread for this - i want it to be soft for the texture. The Sara Lee bread is great because it's thick - but I maybe have had it for a week or so. Let me know if you have any other questions or what you think of it. It's so good - I promise!!!

      Delete