1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/4 teaspoon kosher salt 4 large eggs 20 oz. can crushed pineapple in its own juice 5 to 10 pieces of sliced bread
Directions: Preheat the oven to 350 degrees and lightly mist a 1.5 quart baking dish with nonstick spray. Place butter, sugar, and salt in a bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed). Whip in the eggs one at a time, allowing each to fully incorporate before adding the next. Scrape the bottom and sides of the bowl with a silicone spatula. Fold in the pineapple and its juice. Tear the bread into 1-inch pieces and fold into the pineapple mixture. Transfer to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden brown. Serve warm.