Pineapple Stuffing

This must have been a ladies magazine recipe decades ago, it's all over the internet! I am sharing as it was passed to me in my mom's handwriting. I'm not a fan of wordy recipe blogs, so I'll keep mine short and sweet: Her grandchildren ask for it as each holiday gathering approaches, to make sure it gets served.
I'll have to add a photo taken this Thanksgiving Day.

cup sugar
1/2 cup butter
4 eggs
1 20 ounce can crushed pineapple, drained
6 slices stale bread, cubed
Cream butter and sugar.
Beat in the eggs.
Stir in the pineapple, then fold in bread pieces.
Bake at 350˚F in a greased 2 qt casserole dish, for 45-60 minutes, until it is browned and bubbly and the eggs have set.
Can be doubled and baked in a 9x13 dish.

4 comments


  • Kirsten Toler

    My sister makes something very much like this every year, but we enjoy it as ‘pineapple bread pudding’. Pineapple makes everything taste like a holiday!


  • Renate

    Thank you Betsy. Can’t wait to try it!
    Love my hat and sweater.


  • Betsy Cook

    Thanks, Betty!


  • Betty Nolan

    Thanks, I’m going to try this!


Please note, comments must be approved before they are published

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.


Example blog post
Example blog post
Example blog post