Baked Pineapple Filling
A warm, comforting baked pineapple dessert with a sweet, fruity flavor and tender bread, perfect for family gatherings or as a delightful accompaniment to ham.
Ingredients
Instructions
- Cream butter and sugar together.
- Add eggs (whipped with a fork) and drained crushed pineapple, mixing well.
- Stir in cubed bread.
- Pour the mixture into a greased casserole dish.
- Bake at 350°F (175°C) for 45 to 60 minutes, uncovered.
- Serve hot or cold. Pairs well with ham!
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you're looking for a lighter option, you can substitute half of the butter with unsweetened applesauce. Ensure the bread is a day or two old for better absorption of the mixture. For a unique twist, add a dash of cinnamon or nutmeg to the batter.
Serving Suggestions
This Baked Pineapple Filling can be served as a warm dessert or a sweet side dish. It pairs well with ham, making it an excellent addition to holiday meals. For a delightful contrast, serve it alongside a scoop of vanilla ice cream or whipped cream. It also complements brunch dishes beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pineapple Filling contains roughly 407 calories, with 4g protein, 52g carbohydrates, and 21g fat. It is a good source of vitamin C (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just crush it and make sure to drain any excess juice to avoid making the filling too watery. Fresh pineapple will add a vibrant flavor and a bit of texture to the dish.
What type of bread works best for this recipe?
Stale white bread or brioche works best as it absorbs the liquid without becoming too mushy. However, you can also use whole grain or gluten-free bread for a healthier twist. Just ensure it’s cubed into bite-sized pieces for even baking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. When you're ready to bake, simply pour it into the greased casserole dish and bake as directed. This makes it convenient for entertaining or busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).