Recipe by Darlene Summers
I have never made this, but I have eaten it and it is selicious. Our pastor's wife Carolynn makes it for church dinners.
Top Review by FLKeysJen
This is so good! My Aunt Marcia makes this as a side dish for Easter and Thanksgiving. Instead of breadcrumbs she uses four cups of bread cut in 1" cubes, instead of pineapple chunks uses crushed pineapple, and bakes it at 350 degrees for one full hour.
- 4 cups breadcrumbs (French bread is good)
- 20 ounces pineapple chunks (drained)
- 3 eggs (beaten)
- 2 cups sugar
- 1 cup butter (melted)