This is a dessert I have been raised on. Nana never fixed a Sunday supper without making a dessert. This is one of my favorite desserts she prepared and she prepared it quite often. I always thought she fixed it pretty regular because it's so darn good, but as I got older and starting making it myself, I realized it's also made with basic pantry ingredients and a can of crushed pineapple. There isn't any fancy ingredients to make this sweet tooth satisfying dish.
3/4 cup of softened butter
1-1/4 cup of white sugar
1 (20 oz) can of crushed pineapple, drained
1 tbsp of vanilla extract
10 slices of white bread with crusts removed
Preheat oven to 350 degrees.
In a stand mixer, cream together the softened butter and sugar.
Add eggs, one at a time making sure each egg is mixed in before adding another. After adding all eggs, stir in your drained pineapple and vanilla.
To make sure you drain most of the juice out of the pineapple, use a strainer and a potato masher to squeeze the juice out.
Trim your sliced bread and rid the crusts.
Each piece of bread should be cut into 9 cubes. After the bread is cubed, place in a greased baking dish.
Pour the pineapple mixture over the bread cubes and fold it so it's roughly combined, bringing some of the bread cubes to the top,
Bake for 45 minutes or until top is slightly brown.
Wonderful served warm with vanilla or coconut ice cream.