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This recipe for Pineapple Dressing, Pineapple Casserole, or sometimes called Pineapple Bread Pudding is an old southern receipt and also a contest winner – but it is not mine. Here’s the story: 2 years ago I posted my famous Crock Pot Hot Rolls recipe on Weekend Potluck and boy howdy was it popular! One of the nice ladies who put on Weekend Potluck sent me a personal email and said that a lady wanted to make the hot rolls but she had never heard of Rhodes Rolls and needed some help finding them. Brandie passed the email along to me asking if I could help. That’s when I met Chris N. from New Orleans. She is a wonderful lady who has some tasty recipes of her own – one of which she shared with me; Pineapple Dressing. I filed it in my documents and that’s where it stayed for two years.
Last week we had family visitors at our house and one of the things we did was to visit the National Cowboy & Western Heritage Museum, having lunch at Persimmon Hill. When walking the buffet, I took a little dab of something that appeared to me to be Corn Casserole but when I took a bite, I realized it was pineapple. It tasted so good that I went back and got a little more. After the family left, I emailed Chris telling her I had tasted the recipe she sent asking for permission to use it for the blog to share with you and she said yes! She recommended I try it out first making sure I liked her version, which I did, and make any changes I wanted….I also did that. I am including both recipes and you can use the one that most fits your family’s tastes – both are delicious!
First, Chris’ version:
1 stick butter
1 cup sugar
5 slices white bread (cut off crust & dice)
(can be stale/dry—might absorb more)
1 tsp. Almond extract
1 medium Can crushed pineapple (drained)
Blend butter, sugar & eggs. Add pineapple & almond extract.
FOLD in bread. Sprinkle almonds on top.
Bake uncovered in greased casserole (loaf type) @ 350 for 1 hour.
When I triple the recipe for a pot luck or large group, I use a large casserole dish….not real thick or high, as more of it gets almonds with each serving.
Good to serve with ham or pork dishes.
6 Brioche rolls, diced
2 sticks butter – plus 6 Tablespoons more for topping, all softened
1 Cup white sugar
½ Cup brown sugar
6 eggs, slightly beaten
1 teaspoon rum extract
1 twenty ounce can crushed pineapple, well drained
1 ½ Cups rough chopped pecans – divided
Beat 2 sticks butter, sugars, and eggs until light and fluffy.
Add pineapple and extract with hand mixer until well combined.
Using spatula, gently fold in diced brioche and 1 Cup Pecans then put into a 9 x 13 dish.
Sprinkle remaining ½ cup pecans over top and dot with final 6 Tablespoons of butter on top.
Place in a 350F oven (covered with foil) for 30 minutes. Take foil off and continue baking for another 20-30 minutes or until golden brown on top and done in center.
Allow to cool and serve – YUM! I bet this could be done easily in a slow cooker as well as an overnight breakfast casserole.
Chris serves this as a side dish especially at the holidays but I say it is a great dessert! Not too sweet and just a bit tart……..love it!
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