Baked Pineapple Casserole with gluten free substitutions

Baked Pineapple Casserole with gluten free substitutions

Ingredients

  • 5-8 slices of bread, cubed (GF use your bread of choice)
  • 1 20oz can of crushed pineapple in juice
  • 1/2 cup (1 stick) of butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • (Pretty much any bread will work. I used challah in this batch, but plain old white sandwich bread works fine too. If you prefer, you can cut off the crusts. The number of slices you need will depend on how absorbent the bread is.)

Directions

  1. Preheat oven to 350°.
  2. Beat butter and sugar until smooth.
  3. Add eggs and beat until combined.
  4. Add pineapple (juice and all!) and mix well.
  5. Placed cubed bread in a greased pan. (I used a 3 qt. Corningware dish sprayed with Pam. A double batch will fit in a 9×13 pan.)
  6. Pour the pineapple mixture over the bread cubes, making sure all the bread is covered in liquid. The goal here is to have just enough bread to soak up most of the liquid without having any pieces totally dry. If you still have a lot of liquid left, add more bread cubes. (The final consistency should be something like french toast, not soup!)
  7. Bake uncovered at 350° for about 50 minutes to 1 hour, or until cooked through and lightly brown on top.