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| nutritional information (per serving) | |
|---|---|
| 309 | calories |
| 15g | Fat |
| 41g | carbohydrates |
| 5g | protein |
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| nutritional information | |
|---|---|
| Servings: 8 | |
| amount per serving | |
| calories | 309 |
| % Daily Value* | |
| 15g | 19% |
| Saturated Fat 8g | 41% |
| 123 mg | 41% |
| 263 mg | 11% |
| 41g | 15% |
| dietary fiber 1g | 4% |
| Total sugar 30g | |
| 5g | |
| Vitamin C 7 mg | 34% |
| Calcium 58 mg | 4% |
| Iron 1 mg | 8th % |
| Potassium 152 mg | 3% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Pineapple Filling is a sweet bread dressing made with crushed pineapple. Made with just a few simple ingredients—bread, eggs, butter, pineapple, and a little sugar—it comes out of the oven fluffy, moist, and delicious. Serve it with ham, sausage or pork.
Which type of bread is best for the pineapple filling?
Use good, firm bread for the filling. Challah is an excellent choice for this casserole, or try Hawaiian rolls, brioche, a French or Italian bread. Or make it with plain white bread or rolls—just avoid super soft bread.
Can I make crushed pineapple from sliced, chopped, or fresh pineapple?
If you have another type of pineapple on hand, you can easily make crushed pineapple. Place about 3 cups of pineapple chunks or slices in a food processor and pulse a few times – until the pineapple is the consistency of a mashed pineapple. Then measure out 2 1/2 cups of chopped pineapple (with juice) to use in this recipe.
Make the pineapple filling ahead of time
- You can prepare the filling up to 1 day in advance. Just follow the recipe, pour the mixture into the prepared baking dish and cover tightly with foil before storing in the fridge.
- When you're ready to bake, take it out of the fridge about 30 minutes beforehand and let it rest on the countertop. Open the lid and bake according to directions in the preheated oven or until the center temperature is at least 165F.
- If you put the casserole straight from the fridge into a hot oven, there is a risk that the casserole dish will shatter from the sudden temperature change. So it's always best to let the casserole rest outside the fridge for a bit before baking.
“This filling is incredibly easy to make and a great addition to a smoked salty ham or smoked turkey. I used challah bread, which turned out to be the perfect bread for this — it soaked up the buttery pineapple custard perfectly while getting crunchy and browned all over.” The edges. This recipe used about half a loaf of challah, so it can easily be expanded to double the recipe if cooking for a larger batch or potluck.” – Kristin Stangl
4 ounces butter (softened, plus 1 or 2 teaspoons for the casserole dish)
3/4 Cup granulated sugar
1/8 teaspoon Salt
4 large eggs
6 ounces breadcut into 1 inch cubes (about 5 to 6 cups)
1 (20 ounces) may crushed pineappleundrained
2 tablespoon Brown sugarOptional
Gather the ingredients.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
Butter a 1 1/2 quart or 2 quart casserole dish and preheat the oven to 350 F.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
In a large mixing bowl, using an electric mixer, beat the softened butter with the sugar until light and fluffy, about 3 to 4 minutes.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
Add the eggs one at a time, beating well after each addition. Stir in the salt.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
Fold the pineapple into the batter until well combined.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
Gradually add the bread cubes and stir well.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
Place the filling mixture into the prepared casserole dish and sprinkle with about 2 tablespoons brown sugar, if desired.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
Bake the casserole for 55 to 65 minutes or until puffy, lightly browned and blistering around the edges.
The Spruce Eats / Photographer: Margot Cavin, Food Stylist: Kristin Stangl
recipe variations
- Add extra texture by adding about 1/2 to 1 cup diced celery, sautéed in a small amount of butter for about 5 minutes or until just tender.
- You can also add 1/2 cup dried cranberries or raisins and 1/3 cup chopped pecans.
How to store and freeze pineapple filling
- Transfer any leftovers to a shallow, covered container within two hours and refrigerate for up to three days.
- To freeze leftover filling, transfer to a covered container or ziplock bag and label with the date. Consume within one month for best quality and taste. Thaw overnight in the refrigerator, then reheat in the microwave or 200 F oven for 10 to 15 minutes.
