Scalloped Pineapple Casserole
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick, At Room Temperature)|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple can||20 Ounce, drained (1 Can)|
|Fresh lemon juice||1 1⁄2 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|White bread cubes||3 Cup (48 tbs), firmly packed|
Preheat oven to 350° F.
Butter 1 1/2-quart baking dish.
Cream butter with sugar in large bowl until smooth.
Add eggs one at a time, beating well after each addition.
Gently stir in pineapple.
Blend in lemon juice and nutmeg.
Fold in bread.
Spoon into dish.
Bake until top is lightly golden, about 50 minutes.