This is actually a half batch, which fit nicely in my #6 Griswold. If you need more, double everything and put it in a #8 or #9 I'd think.
3 Eggs, beaten
1 scant cup sugar
1/2 lb butter, melted
8oz can of crushed pineapple, undrained
4 slices of bread
Preheat the oven to 350. I didn't heat the skillet this time but melted the butter in it to warm it up.
Cut the crusts off the bread and cut it into 1/2" cubes. Then just combine the ingredients in a bowl and give it a few minutes for the bread to soak up the wet stuff. Throw it back in the skillet and bake for 40-45 minutes, or until the top get nice and brown like in my picture.
If you use crushed pineapple in heavy syrup, I would recommend cutting down on the sugar a bit.
It goes great with ham, but I'll eat it with just about anything. It's become a Thanksgiving tradition in my family. I made it on Mother's Day, which was the second time I'd made it in cast iron. I'll never make it any other way, although with that much sugar it does stick to the skillet once it cools.
3 Eggs, beaten
1 scant cup sugar
1/2 lb butter, melted
8oz can of crushed pineapple, undrained
4 slices of bread
Preheat the oven to 350. I didn't heat the skillet this time but melted the butter in it to warm it up.
Cut the crusts off the bread and cut it into 1/2" cubes. Then just combine the ingredients in a bowl and give it a few minutes for the bread to soak up the wet stuff. Throw it back in the skillet and bake for 40-45 minutes, or until the top get nice and brown like in my picture.
If you use crushed pineapple in heavy syrup, I would recommend cutting down on the sugar a bit.
It goes great with ham, but I'll eat it with just about anything. It's become a Thanksgiving tradition in my family. I made it on Mother's Day, which was the second time I'd made it in cast iron. I'll never make it any other way, although with that much sugar it does stick to the skillet once it cools.
