Scalloped Pineapple Recipe - Allrecipes.com
Scalloped Pineapple Recipe
  • READY IN ABOUT hrs

Scalloped Pineapple

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 55 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 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.

 
Most Helpful Critical Review
Jan 08, 2012

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 again.

 
Dec 06, 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!

 
Nov 01, 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.

 
Jun 23, 2012

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 many calories: replace 1 C butter with 1/4 C butter and 3/4 C low fat buttermilk; I use plain almond milk (no sugar) for the milk, and use 1 C sugar rather than 2 cups. With these changes you've eliminated >500 calories by replacing the butter and 775 calories by eliminating a cup of sugar. The dish is still sweet and you don't have to feel so guilty about eating it. Oh, I did increase the bread by 3-4 slices to soak up the extra buttermilk. Enjoy!

 
Feb 04, 2009

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 wanted to take some for work but it never made it out of the house. Thanks!

 
Dec 22, 2010

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 making it for Christmas dinner too!! My husband loved it!! Toasting the bread makes a big difference, it keeps the casserole from being soggy!! Soooo Good!

 
Jan 26, 2009

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 too much more fat to keep the butter content at one cup, too. the one thing i do to this recipe that VASTLY improves on it is make homemade wheat bread with stone ground wheat flour and use that for the toast. thanks for the pic too!

 

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Nutrition

  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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