We always had this at our Thanksgiving meal. It’s money at any pot-luck.
Original recipe makes 12 servings
Ingredients
8 slices bread
3 eggs, beaten
3/4 cup low-fat milk
1 cup butter, melted
2 cups white sugar
1 (20 ounce) can pineapple chunks, undrained
3 tablespoons powdered sugar
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PREP
15 mins
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COOK
55 mins
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READY IN
1 hr 10 mins
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Cut the bread into 1 inch pieces and place on a baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until lightly browned. Remove from oven and reserve.
- Beat the eggs, milk, butter, and sugar in a large bowl until well combined. Stir in the undrained pineapple and the toasted bread cubes and toss until coated. Pour mixture into the prepared pan.
- Bake until puffed and golden, about 45 minutes. Serve warm with a sprinkle of powdered sugar for garnish.
Nutrition
Calories: 369 kcal
Carbohydrates: 51.8 g
Cholesterol: 94 mg
Fat: 17.3 g
Fiber: 0.8 g
Protein: 3.7 g
Sodium: 248 mg