Skip to main content New this month
Get the Allrecipes magazine

Scalloped Pineapple

Rated as 4.32 out of 5 Stars

"We always had this at our Thanksgiving meal. It's money at any pot-luck."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 369 cals
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • 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.

Nutrition Facts


Per Serving: 369 calories; 17.3 g fat; 51.8 g carbohydrates; 3.7 g protein; 88 mg cholesterol; 248 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 22
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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
Newest

**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 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...

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 ...

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...

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...

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