It is always a little bit tricky to make breakfast for a crowd, but this is an easy way to get an egg dish made and served in about an hour. I always dice the bread the day before and have it ready to go when I know I am going to be making this (Christmas Brunch and Easter Breakfast). I hope you like it as much as we do!
Pineapple-Raspberry Breakfast Bake
***This recipe can be doubled in a 13 x 9 inch pan***
9 slices bread of your choice, cubed into 1″ pieces
(I have used whole wheat and Hawaiian and white…all good)
1 can slightly drained crushed, unsweetened pineapple
3-6 Tbs. melted butter (the more you add, the more moist, but I have completely forgotten the butter and it was fine)
3/4 cup brown sugar
5 eggs, beaten
1 tsp vanilla
1/2 cup sliced almonds
6 ounces fresh raspberries
Preheat oven to 350 degrees. Grease a 2 quart baking dish.
Combine the bread with the pineapple. Pour evenly into the greased dish. Gently place the raspberries on top of the bread mixture. Combine the butter, sugar, eggs, vanilla and sliced almonds. Pour over the entire casserole. Bake until golden and puffed up a bit, about 40-45 minutes. Serve while hot.
What did I love about this recipe? I love that this recipe is so forgiving…I have forgotten the butter, used various nuts, omitted the raspberries, etc..hard to mess this one up!
What didn’t I love about this recipe? Nothing…I have used variations of this recipe for about 25 years.