Easter and ham go together like peanut butter and jelly. But what could be better than a little pineapple to go along with your ham? When my mom decided to host Easter dinner this year, I promptly pulled out this recipe. I haven’t made it in a few years, so I thought this year was a good time to reintroduce it to the family.
This recipe was given to me years ago from an old family friend. At first I thought it sounded kind of strange, but seriously, once you taste it, you’ll understand. The salty ham and the sweet pineapple create the perfect pairing.
Pineapple Bread Pudding
3/4 cup sugar
1 stick of butter, softened
1 small loaf of sliced white bread (minus the ends), cubed
20 ounce can crushed pineapple, drained
Cinnamon, for flavor
Preheat oven to 350 degrees. Grease a 9×13 casserole pan.
Cream together the sugar, butter and eggs in a large bowl. Stir in the crushed pineapple. Cube the bread and add to the mixture. Combine. Pour mixture into prepared pan and sprinkle cinnamon over the top.
Bake uncovered for 30-35 minutes. Serve warm.
Easter was always a special holiday at my grandparents. My grandfather made his trip over to the (now closed) Krick’s Bakery for their Paska, an Eastern European Easter bread. In addition, he made his horseradish sauce and put it in the same jars that he used year after year. He also bought the kielbasa, a type of sausage from countries like Poland and Ukraine.
I can always remember him wearing his work boots out in his garden or around the yard. When he passed, we placed two small vases inside each boot and filled them with fresh flowers. They were placed front and center at his funeral. Now, my mom and my aunt each have one boot and they place faux flowers in them to keep his memory alive.
I hope everyone had a wonderful Easter. Enjoy the week! xo