Pineapple Spoon Bread
Pineapple Spoon Bread combines sweet crushed pineapple with a rich, buttery bread topping for a comforting dessert or brunch treat. Its moist, fruity flavor pairs well with a hint of sweetness and a tender texture, making it perfect for family gatherings or special occasions where a nostalgic, flavorful dish is desired.
Ingredients
Instructions
- Grease a 2-quart casserole dish.
- Mix sugar, flour, and salt in a bowl.
- Beat in eggs until well combined.
- Add crushed pineapple with juice to the mixture.
- Pour the mixture into the prepared casserole dish.
- Tear bread or croissants into pieces and spread over the pineapple mixture.
- Pour melted butter evenly over the bread pieces.
- Bake at 350°F for approximately 1 hour or until it stops jiggling.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular bread. If you prefer a less sweet option, reduce the sugar to 1/3 cup. Make sure to drain the pineapple if you like a firmer texture, but using it with the juice adds moisture. If time is tight, you can prepare this dish the night before and bake it in the morning.
Serving Suggestions
Pineapple spoon bread makes a delightful brunch dish and pairs beautifully with Day Ahead Mashed Potatoes for a savory complement. Serve it warm, drizzled with a little honey or maple syrup for added sweetness. A side of fresh fruit or a light salad can balance the richness, making it perfect for gatherings or family meals.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for a quicker option, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Spoon Bread contains roughly 245 calories, with 3g protein, 26g carbohydrates, and 14g fat. Note that it is relatively high in sodium, at 918mg per serving (40% 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 make sure to chop it finely and add a bit of juice or water to mimic the moisture from the canned version. This will help achieve the right consistency in your spoon bread.
How do I know when the spoon bread is done baking?
The spoon bread is done when it is set and no longer jiggly in the center. A toothpick inserted into the middle should come out clean. Keep an eye on the top to prevent over-browning; you can cover it with foil if needed.
Can I make this recipe gluten-free?
Absolutely! To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your bread or croissants are also gluten-free or use gluten-free alternatives to maintain the integrity of the recipe.
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).