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Ingredients1 h 20 m servings 535 cals
Original recipe yields 6 servings
- Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart baking dish.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; add eggs and beat until smooth. Stir crushed pineapple and juice into creamed butter mixture until evenly incorporated. Fold bread into pineapple mixture; transfer to the prepared baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until lightly browned and set, about 1 hour.
- Cook's Note:
- I use Pepperidge Farms® family-size white bread loaf. I have substituted wheat bread without much change in taste.
Per Serving: 535 calories; 20.8 g fat; 79.9 g carbohydrates; 9.5 g protein; 165 mg cholesterol; 582 mg sodium. Full nutrition