A few years ago I went to a friends house a week before Thanksgiving for a big potluck meal. We had decided ahead of time that a ham would be the centerpiece of the table since everyone was anticipating lots of turkey in the days and weeks ahead. One of the other dinner goers brought an utterly delicious side dish that everyone devoured and that went perfectly with ham. It was a Pineapple Bake. I know very well that everyone is familiar with the fact that pineapple and ham were made for each other, but this is a new twist that you might want to bring with you this holiday season to impress your in-laws. As you well know, I don't like recipes that leave me with leftover half cans of strange ingredients so I've modified this one to use up an entire can of pineapple which makes it fit into a 9 x 13 baking dish - just the right size for a big family gathering.
Pineapple Bake
Time: 45 minutes (plus a minimum of 3 hours to soak)
Ingredients
1 20 ounce can crushed pineapple
1 cup sugar
2 Tablespoon flour
6 beaten eggs
1 stick of unsalted butter (8 Tablespoons)
16 ounce loaf of Italian bread
cinnamon for sprinkling
> Combine pineapple, sugar, flour and eggs in a medium mixing bowl.
> Melt butter. Add a dash of cinnamon to melted butter.
> Slice the bread into thick slices then cut it into cubes. Put bread in large mixing bowl. Pour butter over cubed bread and toss to coat.
> Pour the Pinapple mixture into a greased 9 x 13 baking pan.
> Evenly distribute the bread cubes into the baking dish - putting them on top of the pineapple mixture. Push down on the bread, but do not mix. Sprinkle with cinnamon. Cover with plastic wrap and let sit for at least 3 hours in the refridgerator - over night is okay too. You want the bread to get fully saturated.
> Remove pan from fridge and remove plastic. Allow to come to room temperature while the oven pre-heats to 350 degrees. Bake for 20-30 minutes, until the top is lightly brown.
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