Thursday, May 5, 2011

Yummy Scalloped Pineapple

I recently had the joy of spending Easter in Denver with two of my daughters and their families (Mac couldn't make it, bummer). Anyway, we had a lovely Easter dinner after the beautiful Easter service at Galilee Baptist church. Easter isn't really the only time I go to church. We had a friend of my daughter and some of her husband's family join us and, all in all, had a great day. I met a new friend and we all visited and played games and just had lots of fun after the great meal.

Speaking of the great meal, my daughter served a recipe that I had never experienced, scalloped pineapple. That's what I want to share with you. It made a great side dish to go with the honey-baked ham, YUM.


1/2 cup margarine, melted
4 cups bread crumbs (we used King's Hawaiian Sweet bread)
1-1/2 cups sugar
3 eggs, beaten
1/2 cup evaporated milk
2 15 ounce cans of pineapple tidbits in juice, DO NOT DRAIN

Mix together and bake in a greased casserole dish
We used an 9" x 9" pyrex dish.
Bake 35 to 40 minutes at 350 degrees.

I know this sounds like pineapple bread pudding, but tastes nothing like any bread pudding. The bread isn't particularly noticible, but the pineapple and custard are excellent. Don't know that I'll just use it to accompany ham. Might try is as dessert with a little whipped cream topping.

1 comment:

Anonymous said...

Add 1/2 cup pecans for a Texas twist.