Ingredients
- ½ cup butter (1 stick)
- 1 cup white sugar
- 4 eggs
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 5 slices white bread, cubed or torn into 1 inch pieces
- 1 x 20 ounce can of crushed pineapple with juice
Make it step by step
- Preheat oven to 350°F. Grease a medium-sized casserole dish. I use a 9" square pyrex pan when making this.
- In a mixing bowl, cream butter and sugar together. This will go much easier if you have an electric mixer and bring the butter to room temperature (65 – 67°F) before starting.
- Beat in eggs one at a time. It will help to bring these to room temperature too so they don't harden the butter when you mix them in.
- Stir in cinnamon and nutmeg.
- Fold in bread and crushed pineapple until fully incorporated and bread is no longer dry. Careful not to fold too much or the bread might get mushy.
- Transfer the mixture to your baking dish and bake for 60 minutes until bubbly and lightly browned.
- Feel free to sprinkle more cinnamon and nutmeg or even some powdered sugar on top before serving. Enjoy! keep leftovers refrigerated.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.