We started talking at work about what we make for Easter supper, and three people on the staff said they always make this Pineapple Bake recipe from the Silver Palate cookbook. It’s especially delicious with ham! Megan, our new food writer, says she even adds bourbon. That sounds like a great idea. Especially since, as it turns out, the kids didn’t care much for it anyway. Except Sam. Sam liked it.
Pineapple Bake
8 thick slices day old bread, cut into 1-inch cubes
2 cups cut-up pineapple
1/2 cup (1 stick) unsalted butter, melted
3/4 cup packed brown sugar
4 eggs, beaten
Preheat the oven to 350. Grease a 1 1/2-quart baking dish.
Combine the bread and pineapple and place in the prepared baking dish.
Mix the butter, sugar and eggs and pour over the bread mixture.
Bake until puffed and golden, about 40 minutes. Serve immediately.
