Receta Pineapple-Bread Casserole
What's ham without pineapple? Pineapple-Bread Casserole is like a combination of a pineapple souffle and bread pudding.
- 2 cups diced onion
- 2 Tbsp. olive oil
- Salt and Pepper to taste
- 8 oz. crushed pineapple, drained (about 1-1/4 cups)
- 1/2 cup sugar
- 1/4 cup all purpose flour
- 6 eggs, beaten
- 12 slices sandwich white bread (crusts removed, cubed)
- 1-1/2 sticks unsalted butter, melted (12 Tbsp.)
Preheat oven to 400 degrees F.
Coat a 2 quart baking dish with nonstick spray.
Saute onion in oil in a skillet over medium heat until onion begins to brown.
Remove from heat and season with salt and pepper. Let cool slightly.
Combine pineapple, sugar, flour and eggs in a large bowl. Stir onion into mixture and transfer to baking dish.
For the topping; toss together bread and butter until butter is absorbed. Sprinkle topping over mixture in baking dish.
Bake about 30 minutes or until golden brown.
Let rest 10 minutes before serving.
~Cooks Note: The original recipe included 1 Tbsp. minced fresh sage sauteed with the onions.
~~Cuisine at Home April 2011 Issue