Gluten Free Baked Pineapple Casserole

Free of gluten, dairy/casien, and soy

Published by Carrie Forbes on on 5/19/2011

3-4 slices gluten free bread, cut into small cubes

1/3 cup sugar, reserve half

2 teaspoons freshly grated nutmeg (really makes this recipe!)

3 tablespoons melted butter, ghee, or margarine, reserve half

1 1/2 cups canned pineapple tidbits (drained of liquid), or chopped fresh pineapple

1 egg

1/4 cup unsweetened almond milk

Preheat your oven to 350 degrees. Grease a small casserole dish with butter, ghee, or non-stick cooking spray. In a medium bowl mix together the bread cubes, half of the sugar, the freshly grated nutmeg, and half the melted butter. Layer half of the bread crumb mixture in the bottom of the greased casserole dish. Spoon all of the pineapple tidbits or fresh pineapple over the bread crumbs. Top with remaining breadcrumbs. In a small bowl mix together the egg and the milk. Pour egg mixture evenly over the casserole. Lastly drizzle remaining butter & sprinkle remaining sugar over the top of the casserole. Bake for 25-30 minutes until casserole is golden brown and bubbling. Allow to cool for several minutes before serving.


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