This nostalgic stuffing is almost like dessert that can be enjoyed during the meal (and after if you want). We’ve added a little vanilla here since it pairs well with the pineapple and is especially great with ham, balancing the sweet with the savory.
Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.
Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.
Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.
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