Family Chow Hall

Scalloped Pineapple

April 16th, 2007

When my fabulous sister Sue (truthfully, ALL of my sisters are fabulous) told me about this recipe, I thought she was a little crazy. Scalloped Pineapple just doesn’t sound right.

It would be more aptly named Pineapple Bread Pudding. Served warm, this sweet, comforting bread pudding makes a great side dish, especially with a ham dinner, or a tasty dessert.

Today it occurred to me to make this dish since I (in a penny-pinching moment) bought a gigantic can of pineapple at the warehouse store instead of a box of 8 normal-sized cans. It’s about half the price for the same overall amount of pineapple and I wrongly assumed our family would eat it quickly.

Now I am searching my memory, my recipe box, old cookbooks, and the internet for ways to use canned pineapple. Live and Learn, eh? Maybe I will find some others to try and pass on to you, my friends.

I really do like this recipe and my kids do, too. It’s a treat for them if I serve it as a side dish in place of green vegetables once in a while.

NOTE: Think ahead! This needs to refrigerate overnight or at least several hours before cooking. It also has a long cooking time.

Scalloped Pineapple or Pineapple Bread Pudding
makes 8 servings

1/2 c. butter, softened
1 c. sugar
2 eggs, beaten
2 16 oz. cans of pineapple, drained
2 c. milk
4 c. cubed soft bread crumbs.

The pineapple can be crushed, tidbits, or chunks.

Start by creaming the sugar and butter together, as you do for most cookie dough recipes. Next add the eggs and beat well. Stir in all of the remaining ingredients. Pour this sloppy mixture into a greased 2-quart casserole dish.

Refrigerate several hours or overnight. Bake 1 1/2 hours at 350 degrees uncovered.

Entry Filed under: Bread, Breakfast, Desserts, Recipes, Side Dishes