Go Back
–+ servings
Pineapple stuffing in a casserole dish with a spoon scooping a serving from the corner.
Print Recipe
5 from 2 votes

Pineapple Stuffing

This pineapple stuffing is a sweet bread dressing made with crushed pineapple and buttery bread cubes. Serve it as a holiday side or for dessert!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert, Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 12 servings
Author: Rachel Gurk

Ingredients

  • 8 cups Italian bread cubes (see note)
  • 1 can (20 ounce) crushed pineapple, undrained
  • 1 can (20 ounce) pineapple chunks or tidbits, drained
  • 6 large eggs
  • 1 cup granulated sugar (or packed brown sugar)
  • ½ cup unsalted butter, melted and slightly cooled (1 stick)

Instructions

  • Preheat oven to 350℉. Generously butter a 9 x 13 inch baking dish.
  • Spread the bread cubes in an even layer in the bottom of the dish.
    8 cups Italian bread cubes
  • Spoon the undrained crushed pineapple and juice over the bread as evenly as possible. Spoon the drained pineapple chunks in an even layer over the crushed pineapple and bread cubes.
    1 can (20 ounce) crushed pineapple, undrained, 1 can (20 ounce) pineapple chunks or tidbits, drained
  • Lightly whisk the eggs in a large mixing bowl until blended. Add the sugar and melted butter (cooled), whisking until well combined. Pour the egg mixture evenly over bread and pineapple.
    6 large eggs, 1 cup granulated sugar, ½ cup unsalted butter, melted and slightly cooled
  • Bake for 50 to 60 minutes or until a knife inserted in the middle comes out clean.
  • Cool slightly and serve.

Notes

  • To dry bread: If your bread is very fresh, dry it using one of the following methods: Preheat oven to 300°F. Spread the cubed bread on a baking sheet and toast it in preheated oven for about 10 to 15 minutes or until it's slightly dry and crisp, but not browned. Alternatively, leave the bread cubes out to dry overnight.
  • Storage: Refrigerate leftover casserole covered or in an airtight container for up to 4 days. Freezing is not recommended.
  • Make Ahead: Prepare casserole as directed (don't bake), cover and refrigerate. Take it out of the refrigerator when you begin to preheat the oven so it has a chance to warm up a bit before baking. Uncover and bake as directed. You may need to add a little extra baking time (5 to 10 minutes) since the casserole is chilled.

Nutrition

Calories: 324kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 103mg | Potassium: 191mg | Fiber: 2g | Sugar: 36g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 1mg

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.