Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This recipe comes from the The American Country Inn and Bed and breakfast Cookbook, vol.2. Perfect accompaniment to a holiday ham or turkey. Assemble the night before - cook the next morning. Can be served warm or at room temperature. Easy to transport too!!

Ingredients Nutrition


  1. Butter bottom and sides of a casserole dish (I use a deep, round casserole).
  2. Cream the butter and sugar together.
  3. One by one, add the eggs, beating on medium for 30 seconds after you add each one.
  4. Gently fold in the drained pineapple to the creamed egg mixture.
  5. Toss the cubed bread into casserole dish.
  6. Pour the pineapple/egg mixture over the bread.
  7. Cover dish with plastic wrap and put in the refridgerator overnight.
  8. Remove plastic a bake at 350F for 1 hour .
  9. Cover with foil until time to serve.
Most Helpful

Except for cutting the amount of sugar back to 3/4 cup, I did follow the recipe & we had a wonderfully tasty dish (one of several) when my son & DIL were here for breakfast last week! And, as much as we liked it as given, I'd like to try it another time with some nutty, whole grain bread that I often use in bread puddings! Either way, the recipe will be kept around! Thanks for sharing it! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]

Sydney Mike October 20, 2011

Good! I used 5 eggs, 7 slices of bread to fill a round Corningware baking dish. Still good! To use demerara sugar and avoid graininess, melt butter and blend sugar into it for 5-7 minutes with and electric mixture.

bobpride January 16, 2011