This is Shirley Dare’s (my dear, late mother-in-law’s) exact recipe from her mother, Alta Brown. I usually make it in an 8″x11″ pan for more exposed, crunchy surface. Shirley typically served it as a side dish at holiday meals, but it works better as a dessert, IMHO.
- 3 to 4 c. cubed bread; let bread dry out overnight
- 1 c. pineapple tidbits or chunks (canned)
- 1 c. white sugar
- 1/2 c. butter, melted (must use butter)
- Dash salt
Combine. Put in 8″ or 9″ greased pan. Bake at 350 for 45 minutes.