A bread pudding type sweet stuffing that is the perfect side dish for holiday meals. A fluffy, sweet inside topped with a golden brown and slightly crisp top layer. Whenever the holiday season rolls around, this is easily one of the top recipes on the menu and guests can never get enough!
This recipe is perfect for holiday dinners and will quickly become one of everyone's favorite side dishes. It is definitely a twist on your traditional stuffing but adds a sweet element to your Thanksgiving plate that you didn't know you needed. My two favorite holidays to make this delicious stuffing for is Thanksgiving dinner and Easter dinner. It can also easily find a good place at the Christmas dinner table as well.
This recipe is a quick and easy side dish to throw together before Thanksgiving and only takes a few ingredients to make!
See recipe card for quantities.
This recipe only takes a few simple steps to create and then it is ready for your Thanksgiving table.
Preheat your oven to 350 degrees and grease a casserole dish.
In a large bowl, add sugar, beaten eggs, melted butter and salt. Mix until well combined and a cream butter texture is formed.
Add the bread cubes and fold into the egg sugar mixture. Once most of the bread is coated, add the crushed pineapples and fold in.
When all of the bread is coated, transfer from the bowl to the casserole dish. Bake 45-50 minutes in the preheated oven. Serve warm.
Hint: buy a loaf of bread and tear the cubes of bread or cut them yourself. The white bread that comes in loafs is much fluffier and fresher than what you get in the pre cubed bags which gives you a much better result and quality.
- Bread - use a gluten free bread if needed.
- Eggs - eggs can be replaced with an egg substitute if necessary
- Butter - vegan butter or a neutral oil can be used to swap out the butter if a dairy free option is needed.
Theres a few ways you can change up this recipe by changing or adding different flavors.
- Brown Sugar - add some brown sugar to the mix for a delicious, sweet addition that pairs really well with the pineapple
- Thanksgiving - add cranberries or dried cranberries on top for an extra pop of Thanksgiving flavor.
- Savory - take out the pineapple and replace with some savory flavors for a classic savory stuffing recipe.
See this Savory Stuffing on my website!
To make this recipe, you will need a large prepared baking dish, large mixing bowl, a whisk and a rubber spatula.
This recipe really does require a lot of equipment which makes it a very easy clean up when it is all said and done.
This recipe can be stored in an airtight container in the refrigerator or can stay directly in the casserole dish covered in aluminum foil in the refrigerator. This recipe can stay in the refrigerator for up to 5 days.
These ingredients do stand up well to freezing for up to 2 months.
use your hands to mix the delicious pineapple and pineapple juice into the bread cubes. This assures that the fluffy cubed slices of white bread all get evenly coated so the entire dish is packed with flavor.
You can also use an electric mixer to mix the egg and sugar mixture. This will assure everything gets mixed well and evenly.
You cannot unfortunately. To make a double batch, you will need two large casserole dishes since a single batch already uses one large casserole dish.
If you love this recipe, you might also love:
Pineapple Stuffing Recipe
- Mixing Bowl
- Large Casserole Dish
- Preheat your oven to 350 degrees and grease a casserole dish.
- In a mixing bowl, add sugar, beaten eggs, melted butter and salt. Mix until well combined.
- Add the bread cubes and fold into the egg sugar mixture.
- Once most of the bread is coated, add the crushed pineapples and fold in.
- When all of the bread is coated, transfer from the bowl to the casserole dish.
- Bake 45-50 minutes. Serve warm.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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