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!
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 4 eggs, large
- 20 ounces crushed pineapple in its own juice
- 5 slices soft bread*
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Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
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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).
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Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
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Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice.
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Tear the bread into 1-inch pieces and fold it into the pineapple mixture.
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Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden.
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Serve warm.
*Use any kind of soft bread such as white bread, brioche, potato bread, or Hawaiian rolls.
A few more fun Easter treats: