Wednesday, December 26, 2012
Happy day after Christmas! How did you spend the day yesterday? My day was great but exhausting – started cooking at 6:30 am (turkey + other stuff that needs to bake + 1 oven = looooong cooking time!!), Bryan’s mom, grandmother, and sister came over later in the morning and spent the afternoon with us, then I went up to MD to visit my girls from high school while they were all in town and didn’t get back till 1:30 in the morning. I was planning on going to work today, but I was way too tired!
Today I thought I’d share my family recipe for pineapple bake. This is my absolute favorite dish that we always have for Thanksgiving and Christmas. I could skip the turkey, the ham, the stuffing… just give me my pineapple bake, and I’ll be happy!
I was rushing around like maniac trying to get everything ready, so I just snapped a quick pic of the finished product with my phone. It’s not a very pretty dish, but it’s seriously delicious if you’re a pineapple lover.
- 5-6 slices bread
- 1 stick butter
- 1 can (20 oz) pineapple tidbits in juice (don’t drain)
- 3 eggs
- 3 tablespoons flour
- ½ cup sugar
Preheat the oven to 350 degrees. Cut the bread into approximately 1″ by 1″ cubes. Melt the butter in a pan, then add the bread. Keep stirring and cook until the bread starts to turn light brown.
Combine the whole can of pineapple & juice, the eggs, flour, and sugar in a mixing bowl. Mix until everything is combined (I stick it in my KichenAid for a minute), then pour into a casserole dish. Top with the bread and gently fold it into the pineapple mixture.
My mom’s instructions for the cooking time are pretty vague: bake 45-60 minutes but check after 30 minutes. I’ve made this a couple times now and have found that 45 minutes usually seems about right for my oven. It helps to use a glass casserole dish so you can check the bottom – it’s done when the bottom starts to turn light brown.