Pineapple Bread Pudding, also known as Pineapple Bread Filling, is a recipe from my childhood. My mom made this gloriously buttery and sweet casserole as a side dish every year for Easter, and it has always been my favorite! It pairs perfectly with thick slices of salty ham. I hope this becomes a staple on your Easter table, too!
Pineapple Bread Pudding
12 slices white bread (I used Brioche)
2 teaspoons cinnamon
1 stick plus an additional 2 Tbsp. unsalted butter, room temperature
1 cup granulated sugar
1/4 plus 1/8 tsp. baking soda
1 20 oz. can crushed pineapple with juice
Preheat oven to 350 degrees. Use the 2 Tbsp. softened butter to grease the inside of a high-sided casserole dish. (I used my Dutch oven.) Tear or cut the bread into small pieces and scatter inside the casserole dish. With a hand mixer, beat the 1 stick of softened butter and the sugar until creamy. Beat the eggs, baking soda, and cinnamon in a separate bowl until frothy. Fold the butter mixture, egg mixture, and crushed pineapple into the bread until everything is combined.
Bake at 350* for about 45 minutes until bubbly and brown on top. ENJOY!
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