Trying to figure out what to take for Thanksgiving Dinner?

Oh yes, I’ve been there… I have a big family and by the time I get to choose what to bring, everything you’d think of has been snagged up by someone else. I can’t make the usual, stuffing, green bean casserole, cranberry sauce, rolls. Nope, it’s already being made.

So I found this delicious recipe. Believe it or not, it goes very well with the staple Turkey Day feast. Bonus – you need one bowl, one casserole dish and a spoon.  Welcome to Pineapple Bread Pudding

southwestern-bread-pudding-0983-5-142

Let’s begin, shall we? Throw all of these ingredients in a bowl:

5 slices of bread, cubed (I usually use 7-8 because it never seems like enough, but… use your judgement.)

1 20-oz can of crushed pineapple

1 stick of butter, melted

1 cup of white sugar

4 abused eggs (beaten, of course)

1 tsp ground cinnamon and a dash of nutmeg.

Mix it all up and pour into a greased casserole dish. Cover with foil. Bake at 325 degrees for one hour. Best served warm.

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