For many of us the words pineapple casserole or pineapple soufflé conjure up images of Easter dinners past. Do you recall the side dish featuring a cloying sweetness that can sometimes beg the question is the recipe a simple side dish or a dessert? What if I told you there's another way to make this baked pineapple casserole recipe? A way to enjoy the bright tropical notes of a pineapple bread casserole that leans savory and more elegant.
Today, we're venturing beyond the dessert table and into the realm of a truly delightful savory pineapple casserole recipe that the whole family will love. This isn't your grandma's overly sugary affair.
Ingredients in this recipe
- bread cubes
- melted butter
- sweet red bell peppers
- eggs
- sugar
- grated fresh ginger
- salt
- crushed pineapple, fresh or canned
- pineapple juice
If you compare recipes for pineapple soufflé or southern pineapple casserole you are sure to notice that my recipe uses half the amount of sugar. Instead, this easy recipe embraces the natural tang of pineapple pairing it with unexpected flavors. Think the warmth of fresh ginger the gentle sweetness of red bell peppers and the satisfying heartiness of stale bread all folded together. It's an easy mix in one large bowl.
How to use stale bread
This recipe is also a wonderful way to give new life to that loaf of bread that's past its prime. Instead of tossing it we are transforming it into a key component of this comforting dish. With or without the crust just cut the bread into cubes. Nothing could be easier. It's a little bit resourceful and a whole lot delicious.
Imagine the aroma filling your kitchen as this casserole bakes - the fruity scent of pineapple mingling with the earthy notes of bread and the subtle spice of ginger. As the casserole bakes the bread puffs up forming a golden crust brown. The soft slightly chewy texture of the bread soaks up the flavorful juices while the bursts of sweet pepper and the zing of ginger dance beautifully with the pineapple's inherent brightness. I personally love the crispy buttery edges.
Pineapple Casserole Recipe
Ingredients
Equipment
Method
- Heat oven to 350F. Butter a 2-quart baking dish.
- In large bowl, toss bread cubes, red peppers and melted butter; set aside.
- In another bowl, whisk eggs, sugar, ginger and salt until blended. Stir in juice and pineapple.
- Using a flexible rubber spatula, fold pineapple mixture into bread mixture until bread is saturated. Pour into prepared baking dish. Pressing bread down to smooth the top.
- Bake 50 to 60 minutes or until puffed, golden brown and set in the center.
Notes
Absolutely! Fresh pineapple, chopped into similar-sized pieces, will work beautifully. You might need to adjust the liquid slightly, as fresh pineapple tends to be less juicy than canned.
While stale bread is ideal for soaking up the flavors without becoming mushy, you can use fresh bread. Just cube it and let it sit out for an hour or so to dry out a bit. You could also lightly toast fresh bread cubes in the oven.
Yes, you can get creative! Yellow or orange bell peppers would also work well, adding a similar sweetness. You could even try adding some sliced green onions or a bit of finely diced jalapeno for extra depth of flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
So, are you ready to explore a different side of pineapple casserole? I hope this inspires you to try this less sweet take on a classic. It's a comforting and flavorful dish that sure to become a new favorite. Please comment and let me know if you give it a try. Happy holidays.
lisaKeys says
Can't have an Easter ham without this recipe. It's a perfect match.