Pineapple Stuffing

This must have been a ladies magazine recipe decades ago, it's all over the internet! I am sharing as it was passed to me in my mom's handwriting. I'm not a fan of wordy recipe blogs, so I'll keep mine short and sweet: Her grandchildren ask for it as each holiday gathering approaches, to make sure it gets served.
I'll have to add a photo taken this Thanksgiving Day.

cup sugar
1/2 cup butter
4 eggs
1 20 ounce can crushed pineapple, drained
6 slices stale bread, cubed
Cream butter and sugar.
Beat in the eggs.
Stir in the pineapple, then fold in bread pieces.
Bake at 350˚F in a greased 2 qt casserole dish, for 45-60 minutes, until it is browned and bubbly and the eggs have set.
Can be doubled and baked in a 9x13 dish.


  • Kirsten Toler

    My sister makes something very much like this every year, but we enjoy it as ‘pineapple bread pudding’. Pineapple makes everything taste like a holiday!

  • Renate

    Thank you Betsy. Can’t wait to try it!
    Love my hat and sweater.

  • Betsy Cook

    Thanks, Betty!

  • Betty Nolan

    Thanks, I’m going to try this!

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