This recipe is my entry into the 2011 Rudi's Gluten Free Bakery Recipe Contest on Facebook. It would mean SO much to me if you could vote for my recipe on their website! I would TRULY love to win this contest! You can vote once a day through June 6, 2011. Thank you so much for your support!
This gluten free dessert recipe is a hybrid of sorts. One of my favorite fruit desserts of all time is Edna Lewis' Apple Brown Betty, which strangely enough I have never posted on Gingerlemongirl (hmmm... sounds like that needs to be remedied.) I love making it for Thanksgiving dessert or Christmas...but I also love to use other fruits such as pineapple. Another favorite fruity dessert is my friend Betty's Baked Pineapple. Betty's recipe is basically a cobbler, but instead of using flour, it uses day old bread crumbs as sort of the starch/base of the recipe. Well I just happened to have about 4 slices of both Rudi's gluten free bread that I needed to use for something.
The only fault of Apple Brown Betty is that it kind of falls apart when you serve it. Which is just perfect with ice-cream... but otherwise looks well... a bit messy. So I decided that I would sort of combine the two recipes using less sugar (as always) and just one egg to barely hold together the wonderful combination of toasted gluten free sugary bread & cubed pineapple!
It's an old-fashioned leftover dessert that I just love. If you have a few slices of leftover gluten free bread, please give this pretty little casserole a try! Serve it with ice-cream or whipped cream, or maybe even a drizzle of caramel sauce!
(Oh how I wish you could smell the aroma of this right out of the oven! Heavenly!)
Gluten Free Baked Pineapple Casserole
Free of gluten, dairy/casien, and soy
Created by Carrie Forbes of Gingerlemongirl.com
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
1/4 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.