How had I never heard of scalloped pineapple, I wondered, diving face first back into the pan for a second taste. It was sweet, tart, buttery and crispy. I was in love with the taste and smell of this pineapple deliciousness. I’d found the recipe and knew I had to try this. What I didn’t know was that we would soon become huge fans of scalloped pineapple.
The blog I found the recipe on was like mine, using step by step pictures for the recipe. I laughed when I saw she had used Sara Lee white bread. My P.S. works for Sara Lee and that would also be my choice of bread. I used their new Old Fashioned white bread for my scalloped pineapple.
I cubed the bread up with the crusts still on. I’d found other recipes that cut the crusts off but decided to follow the original recipe that included the crusts. In the final analysis, the crusts didn’t ruin the dish at all. The dish was so perfect and tasty, I’m not sure anything could ruin it!
My pineapple was cut up in large pieces so I cut them into smaller ones, about the size of chunks when you buy them in the can. I have many cans of crushed and chunk pineapple in my cupboards but having the real, fresh pineapple made this so much better. It has a zip and zing that is lost when it is processed with sugar water in a can.
That’s not to say I wouldn’t substitute the canned variety if necessary. That would also work well in a pinch. And save time, as carving pineapples is a rather tedious process if you’re making other dishes at the same time. Use your own value judgment on which to use. I’m sure they’d both be tasty.
Bread cubed, pineapple cubed, I put them in a large bowl. Next I beat the eggs with my hand mixer until fluffy, then added the sugar and mixed again until fluffy.
I poured the wet ingredients into the dry and folded them together. I melted the ½ cup of butter and poured it over the mixture, then folded again to combine. I had used cooking spray to prepare a baking dish and now spread the pineapple batter into the dish.
I put the dish into my preheated 350°F oven and set the timer for 30 minutes. At 30 minutes it still looked raw in the center, so I let it bake another 10 minutes. Then another 10 minutes. By then it was dinner time and we sat down to eat. I shut the oven off and let it set another 20 minutes.
When I checked on the scalloped pineapple it was golden brown in the center finally. I’m going to guess that it actually took 60 minutes (an hour) to be fully baked. The last 20 minutes of sitting in the oven that was shut off allowed it to cook briefly. I’ll update the timing the next time I make it (soon!)
I’m not sure what I did differently that resulted in my dish not being done in 30 minutes as the recipe indicated. I measured everything exactly. But I loved the caramelized brown sides of the dish even more than the center, so I’m not complaining. I think a little overcooking makes it even more delicious.
My P.S. is in love with this pineapple dish. I suggested he buy a ham and we have it alongside a ham dinner as the recipe is intended to be served. We agreed it is good in any situation, but next we’ll do it the traditional way with ham and a vegetable. We ate it as dessert two different nights and it was great both hot out of the oven and cold right out of the fridge.
I initially thought it would need some whipped cream or ice cream on top, but the richness of the sugar and butter really was plenty. It’s similar to crème brulee.. you wouldn’t put whipped cream or ice cream on top of that. But like crème brulee it would be great on special occasions and holidays. I’m thinking Thanksgiving and Easter, for sure!
8 slices white bread; cubed
2 cups pineapple chunks (I used fresh)
1 1/4 cups white sugar
½ cup butter; melted
Preheat oven to 350°F. Spray or grease a baking dish.
Place bread cubes and pineapple chunks in a bowl. Beat the eggs until fluffy, then beat in the sugar again until fluffy.
Pour the wet ingredients over the dry ingredients and fold to incorporate. Pour the melted butter over the batter, fold again until mixed.
Spread into the prepared baking dish and place in preheated oven. Set timer for 45 minutes.
Test to see if center is set and a bit dry. The middle should be lightly golden when done. The edges will be more browned.
Serve warm from the oven or cold from the fridge.
Adapted from Make From Scratch