Baked Pineapple Casserole
A simple baked dessert with crushed pineapple, bread, and a sweet, custardy base, baked until golden brown.
Ingredients
- 1/2 cup unsalted butter softened, 113g
- 3/4 cup granulated sugar 150g
- 4 large eggs
- 1 can crushed pineapple in juice undrained, 20 ounces / 567g
- 5 slices white sandwich bread torn into 1-inch pieces
- 1/4 teaspoon ground cinnamon optional
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20 cm) baking dish with butter or cooking spray.
- In a large bowl, use an electric mixer or a whisk to beat the softened butter and granulated sugar together until the mixture is light and creamy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Pour in the entire can of undrained crushed pineapple, including all the juice. Add the optional cinnamon and stir with a spatula until just combined.
- Gently fold the torn bread pieces into the wet mixture. Stir until all the bread is coated and has absorbed some of the liquid.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Bake for 55 to 60 minutes, or until the top is golden brown and the center is set. The casserole is fully cooked when an instant-read thermometer inserted into the center registers 160°F (71°C).
- Let the casserole cool on a wire rack for at least 10 minutes before serving. This allows it to set properly.
Notes
A food thermometer is the best way to ensure doneness. For dishes containing eggs, the center should reach a safe internal temperature of 160°F (71°C).
Day-old or slightly stale bread works very well in this recipe, as it soaks up the pineapple mixture without becoming too soft.
Do not drain the pineapple. The juice is essential for creating the right custardy texture and sweet flavor.
Letting the casserole rest before serving is important. It helps the structure set, making it much easier to scoop and serve.