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Scalloped Pineapple

Scalloped Pineapple

Nikki Ruthenberg Jackson

"We always had this at our Thanksgiving meal. It's money at any pot-luck."
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1 h 10 m servings 369 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 21
  1. 27 Ratings

Most helpful positive review

**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...

Most helpful critical review

Made it for Christmas dinner. It was very sweet. Had a nice flavor, but was more like a dessert than a side dish with ham. My family didn't really care for it. I probably won't be making it ...

Most helpful
Most positive
Least positive

**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...

I love this dish, and serve it to my B&B guests for breakfast. However, after baking it the original way many times, I have found you can do the following with equally good results and not so m...

I have to say, this was awesome. Next time I will try splenda instead of all the sugar. It was very sweet...If your diabetic do not eat! I will be making this again I'm sure. Family loved it. I ...

I used Italian bread for this recipe and it was fantastic!! My mom said it was even better than what my Great-grandmother made and that was pretty great!! I made it for Thanksgiving and I am m...

thanks for reviewing my recipe; great ideas! i never really thought about adding anything to it, i love it so much the way it is. i think that if you make it with whipping cream it will add to...

I made this for my Bunco group to serve with ham and it was a big hit.

This recipe should be called pineapple bread pudding not scalloped pineapple. "Scalloped" dishes do not have bread in them! Add a little Burbon sauce spiked with Malibu rum and you've got an awe...

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