My first year of teaching, I worked at a Catholic high school that had pretty much the best tradition ever! Every first Friday of the month, the PTO would put together an incredible breakfast spread for the teachers to enjoy before starting the day. I still think about these breakfasts – 3 years later – & wonder if anyone would notice if I snuck back for a first Friday every now & then? 😉
That same year of teaching, during “Teacher Appreciation Week,” the faculty was given a mini recipe book filled with some “first Friday favorites.”
Pineapple Breakfast Casserole
- 3/4 c. sugar
- 1/4 c. (1/2 stick) of softened butter
- 1/4 c. milk
- 2 eggs
- 2 c. cubed bread
- 1 16 oz. can crushed pineapple with juices (I’m pretty sure I used a 20 oz. can!)
- 1/8 tsp. vanilla
- Preheat oven to 350*.
- Bring all ingredients to room temperature before making.
- Combine sugar, butter, milk & eggs. Beat with a mixer.
I was especially excited because this recipe gave me the opportunity to break out my new (pink!) KitchenAid stand mixer!
- Add the cubed bread, pineapple with juice, & vanilla. By hand, with a spatula, blend carefully.
- Bake in a 1 quart, greased casserole dish. (Unfortunately, the recipe didn’t indicated how long to bake for! I had mine in the oven for about 30 minutes, but I think a little longer might have been better!)
- Serve warm!
Do you prefer sweet or savory breakfasts? I love sweets (& this recipe is definitely sweet!) but every now & then I’ll be craving something a little more savory in the morning. It all depends!