Baked Pineapple Bread Pudding

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<plb_layout val_3="approximately 20 minutes" val_4="60 minutes" val_6="~ 9 servings" val_8="This simple recipe is a favorite during the holidays. You could consider it a casserole or a kind of bread pudding and serve it either as a side dish or as a dessert with some vanilla ice cream on top. It's best served warm, but it's delicious cold too." val_9="* ½ cup butter (1 stick)&#13; * 1 cup white sugar&#13; * 4 eggs&#13; * 1 pinch ground cinnamon&#13; * 1 pinch ground nutmeg&#13; * 5 slices white bread, cubed or torn into 1 inch pieces&#13; * 1 x 20 ounce can of crushed pineapple with juice" val_10="# Preheat oven to 350°F. Grease a medium-sized casserole dish. I use a 9" square pyrex pan when making this.&#13; # In a mixing bowl, cream butter and sugar together. This will go much easier if you have an electric mixer and bring the butter to room temperature (65 – 67°F) before starting.&#13; # Beat in eggs one at a time. It will help to bring these to room temperature too so they don't harden the butter when you mix them in.&#13; # Stir in cinnamon and nutmeg.&#13; # Fold in bread and crushed pineapple until fully incorporated and bread is no longer dry. Careful not to fold too much or the bread might get mushy.&#13; # Transfer the mixture to your baking dish and bake for 60 minutes until bubbly and lightly browned.&#13; # Feel free to sprinkle more cinnamon and nutmeg or even some powdered sugar on top before serving. Enjoy! keep leftovers refrigerated." val_11="" val_0="&#13; &#13; " val_cswikitext="&#13; &#13; " layout_id="175018" cswikitext="&#13; &#13; "></plb_layout>