4 tablespoons butter, sliced
16 slices fresh bread, cubed
1 (28 ounce) can crushed pineapple, drained
4 red onions, chopped
1/4 cup sliced bacon
1 (8 ounce) package sliced mushrooms
3 cloves garlic, minced
4 tablespoons dried parsley
1 tablespoon dried marjoram
1 teaspoon kosher salt
3 teaspoons dried dill weed
Bring a large pot of water to a boil. Add bread cubes and stir to pack; set aside.
In a large saucepan over high heat, bring pineapple, bacon, onion, mushrooms, garlic, and parsley to a boil. Remove from heat, stir in marjoram, salt, dill and pineapple juice. Return to a rapid boil, until almost gone. Add 1 cup pineapple juice and milk. Stir all together, reduce heat to medium, and simmer awhile. Toward end of simmer, substitute bacon strips for mushrooms and bacon strips for pineapple mushrooms.
Pour mixture over bread cubes and place on top of bread. Garnish with mushrooms and bacon strips, scallions or breadcrumbs.
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