Search thousands of recipes reviewed by home cooks like you.

Scalloped Pineapple

Scalloped Pineapple

  • Prep

  • Cook

  • Ready In

nik

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

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:
  • 94 mg
  • 31%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

brandelicious
33
12/29/2008

**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 it oily and greasy. 1 stick or 1/2 cup of melted butter was plenty. I also prefer using crushed pinapple instead of chunks.** Delicious! I used 1 C whipping cream instead of milk, brown sugar instead of white and added raisins and cinnamon.

PUDDLYPOO
16
12/6/2008

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 recipe. IT WAS AWESOME!!! Everyone that tasted it loved it and wanted the recipe! Thanks so much for this recipe. I will definitely make this again and again!

Meishley
14
11/1/2011

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 dish I was going to bake this in & then tore pieces to kinda fill the pan. If you don't have enough bread it can be too "wet". 2.) Use 4 eggs 3.) Add 1 Tbls vanilla 4.) Only use 3/4 cup sugar, it will be plenty sweet. 5.) Use 20 oz. can CRUSHED Pineapple, untrained.