Pineapple Bread Stuffing

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  • ½ C butter, softened
  • 1 C Pioneer® Sugar
  • 3 eggs, beaten
  • ½ C milk
  • 1 can (20 oz.) crushed pineapple in juice, drained
  • 4 C soft bread cubes (about 5 slices)
  • ¼ tsp. vanilla


  1. Preheat oven to 350° F. Spray a 2-quart baking dish with cooking spray; set aside.
  2. In a mixing bowl, cream together butter and sugar with mixer. Add eggs and milk; beat.
  3. Fold in drained pineapple, bread cubes and vanilla. Mix well.
  4. Pour into prepared dish and bake for 1 hour.

Cooks Note

Makes a great side dish with ham or pork
Pineapple Bread Stuffing
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