This recipe comes from my husband's family and it's something they always served when they did ham for the holidays. Now, I can't imagine an Easter dinner without it. And, I always double it so there are plenty of leftovers...which are great chilled!
1 cup butter
2 cups sugar
10 slices white bread, cubed
2 (20-oz) cans crushed pineapple, with juice
Preheat the oven to 350°F. Lightly butter an 9" x 13" or 3-qt casserole dish.
Cream the butter and sugar together by hand or with a stand mixer. Add the eggs in one at a time. Use a spatula to fold in the bread and pineapple (plus the juice). Stir the mixture gently until just incorporated and then pour the mixture into the prepared casserole dish.
Bake for 1 hour until it is light brown and bubbly. Let the casserole cool for about 20 minutes before serving.
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