Scalloped Pineapple

Scalloped Pineapple

17
Nikki Ruthenberg Jackson 1

"We always had this at our Thanksgiving meal. It's money at any pot-luck."

Ingredients

1 h 10 m {{adjustedServings}} servings 369 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Cut the bread into 1 inch pieces and place on a baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until lightly browned. Remove from oven and reserve.
  3. Beat the eggs, milk, butter, and sugar in a large bowl until well combined. Stir in the undrained pineapple and the toasted bread cubes and toss until coated. Pour mixture into the prepared pan.
  4. Bake until puffed and golden, about 45 minutes. Serve warm with a sprinkle of powdered sugar for garnish.
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Reviews

17
  1. 23 Ratings

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**EDIT** i made this again and realized that the first time i made it I accidently used only one stick of butter instead of the 2 (1 Cup) it calls for. 2 sticks of butter was too much and made...

I made this for a church Potluck Fellowship Lunch. I thought this sounded delicious but being that it's December (just after Thanksgiving) I added a cup of fresh cranberry's to the originial re...

Making the recipe "as is" I gave this dish 4 stars. To make it 5 stars, I made the following changes: 1.) I used about 1/2 loaf of Italian bread. The "crust" pieces are really delish. I took the...