Pineapple-Bread Casserole

What's ham without pineapple?  Pineapple-Bread Casserole is like a combination of a pineapple souffle and bread pudding. 

2 cups diced onion

2 Tbsp. olive oil

Salt and Pepper to taste

8 oz. crushed pineapple, drained (about 1-1/4 cups)

1/2 cup sugar

1/4 cup all purpose flour

6 eggs, beaten

12 slices sandwich white bread (crusts removed, cubed)

1-1/2 sticks unsalted butter, melted (12 Tbsp.)

Preheat oven to 400 degrees F.

Coat a 2 quart baking dish with nonstick spray.

Saute onion in oil in a skillet over medium heat until onion begins to brown.

Remove from heat and season with salt and pepper.  Let cool slightly.

Combine pineapple, sugar, flour and eggs in a large bowl.  Stir onion into mixture and transfer to baking dish.

For the topping; toss together bread and butter until butter is absorbed.  Sprinkle topping over mixture in baking dish.

Bake about 30 minutes or until golden brown.  

Let rest 10 minutes before serving.

~Cooks Note:  The original recipe included 1 Tbsp. minced fresh sage sauteed with the onions.

~~Cuisine at Home April 2011 Issue

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