No I haven’t been to Hawaii
But I have a friend on her way there and I hope she will bring back pictures of pineapple fields and macadamia nut trees and maybe of she and her husband doing the hula on the beach.
I love finding a recipe that can be served for brunch, lunch or with dinner and this is such a recipe. I received this recipe back in the 70’s from a friend in our church group and even though I don’t make it often, it has remained one of my favorites.
My sister and I put together two cookbooks of our favorite recipes, one called Double Delight (we are twins) and the other Two Peas In A Pod. In our first book if we both had a recipe we liked and we couldn’t agree which one to put in, we would do both versions, each one of us thinking “ours” was the best. Her pineapple dish had pineapple chunks, Colby cheese and did not have the bread cubes. My recipe takes on more of a bread pudding consistency.
This recipe is delicious with brunch or goes great with a pork roast or baked ham or even a Caribbean themed party. It is very easy to throw together.
Yesterday I made this for my Garden Club. I was co-hostesses and wanted to try this out on our members along with my Garden Vegetable Terrine, Sausage in Puffed Pastry (not pigs in a blanket), and Butter Scrumptious Coffee Cake . Everyone loved it and I think quite a few will be trying this recipe.
Macadamia Nut Pineapple Casserole
- 4 c. fresh bread cubes
- 1 20 oz. can pineapple tidbits, drained
- 1 c. butter melted
- 3 eggs beaten
- 2 c. sugar
- 1 jar macadamia nuts chopped coarsely
- Toss together bread cubes and pineapple and place in a greased 2 quart baking dish. Combine remaining ingredients except macadamia nuts and pour over pineapple. Sprinkle with chopped macadamia nuts and bake at 350° for 30 minutes. Casserole can be made and refrigerated overnight before baking. Reheats well. Serves 8. I doubled the recipe for 30 for brunch but I did not double the macadamia nuts.
- I doubled this recipe for 30 ladies and we had plenty left over.