Pineapple Cranberry Stuffing

This super-simple recipe came from a vegetarian friend. It was served with Thanksgiving dinner as a side dish; however, I thought it was sweet enough to be called dessert (just top with non-dairy whipped cream). Appropriate to serve with pork, chicken or turkey. It would be pretty & delicious for a brunch. You will never know it contains bread cubes.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 9x13 inch casserole

Ingredients

• 1  cup cranberries
• 1⁄2 cup butter
• 1  cup sugar
• 4  whole eggs
• 1 (20 ounce) can crushed pineapple with juice
• 15  slices  white bread, cubed

Directions

1. Preheat oven to 350 degrees.
2. Spray a 2-quart casserole with non-stick cooking spray.
3. Add bread cubes to casserole.
4. Cream butter and sugar.
5. Beat in eggs, one at a time.
6. Stir in pineapple (with juice) and cranberries.
7. Pour over bread cubes.
8. Bake for 1 hour.