This baked pineapple stuffing is so good with a ham dinner! Made with soft bread, sweet pineapple, butter, and eggs. It'll be the highlight of your Easter!
Ingredients
- 1/2 cup (113.5 g) unsalted butter, , softened
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 4 eggs, , large
- 20 ounces (566.99 g) crushed pineapple, in its own juice
- 5 slices soft bread*
Instructions
- Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
- Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed).
- Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
- Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice.
- Tear the bread into 1-inch pieces and fold it into the pineapple mixture.
- Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden.
- Serve warm.
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