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Scalloped pineapple is a timeless classic that’s similar to bread pudding. It boasts a rich, buttery flavor from brioche, tangy sweetness from pineapple, and a delightful custard-like texture, and it pairs perfectly with a holiday ham or pork roast. It’s a breeze to put together, and you’re not likely to have any leftovers because it’s such a hit. Although we always served it as a side dish, it’s versatile enough to be served for dessert.
Notes From the MGC Kitchen
Scalloped pineapple is a dish that always reminds me of my grandmother. She often made it and brought it to holiday dinners, and it quickly became one of my favorite side dishes. Even though I’ve held on to her recipe for this old-fashioned scalloped pineapple casserole for years, I hadn’t made it for about a decade. It tastes every bit as good as I remember, and it brings back so many fond memories of meals with my family.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- BRIOCHE BREAD: Brioche is our favorite bread for this recipe thanks to its slight sweetness and rich, buttery flavor. We’ve also made it with a soft white bread – you’ll just want to adjust the amount of sugar depending on the type of bread you choose (see the recipe notes for more on this). Leave the crust on, either way!
- CRUSHED PINEAPPLE: We used no sugar added crushed pineapple in 100% pineapple juice from Dole. You don’t want anything packed in syrup because it will be overly sweet. Use a fine mesh strainer to drain it well.
How to Make Old-Fashioned Scalloped Pineapple
PREHEAT AND PREP THE BAKING DISH: Preheat oven to 350°F. Generously grease a baking dish (see notes) with butter.
MOISTEN THE BREAD: Toss the bread cubes with the melted butter until well moistened. Set aside to soak for 10-15 minutes.
BEAT THE EGGS: In a separate bowl, beat the eggs until foamy, then add the sugar and salt.
COMBINE EVERYTHING: Add the pineapple and eggs to the bread cubes and mix until well combined. Transfer to the baking dish.
BAKE AND SERVE: Bake for about 40 minutes, until the edges are a beautiful golden brown and a toothpick inserted in the center of the casserole comes out clean. Let cool slightly before serving.
Make-Ahead, Storage, and Reheating Tips
Scalloped pineapple can be made up to one day in advance and baked later, and leftovers can be stored for a couple of days and reheated.
- MAKE AHEAD INSTRUCTIONS: Follow the recipe and assemble the casserole but don’t bake it. Cover it tightly with plastic wrap and refrigerate. Remove the casserole from the refrigerator about 45 minutes before baking to remove the chill. Preheat the oven to 350°F. Bake the scalloped pineapple according to the recipe instructions.
- STORING AND REHEATING LEFTOVERS: Leftover scalloped pineapple can be wrapped in foil and refrigerated. To reheat, remove from the refrigerator 15 minutes in advance, then bake in a preheated 300°F oven until warmed to your liking, 15 to 20 minutes. If desired, unwrap the foil for the last 5 minutes of baking. Note: Times will vary depending on how much you have left over.
What to Serve with Scalloped Pineapple
Pineapple and ham are a classic pairing, which is why we love to serve scalloped pineapple alongside our marmalade glazed ham or with our favorite pork roast. For additional side dishes, we like green beans and scalloped potatoes.
Scalloped Pineapple
Ingredients
- 3-1/2 cups cubed brioche or soft white bread, see notes
- 4 tablespoons butter, melted
- 4 eggs
- 1/4 to 1/3 cup sugar, see notes
- 1/4 teaspoon salt
- 1 20 oz can crushed pineapple, well drained
Instructions
- Preheat oven to 350°F. Generously grease a baking dish with butter (see notes).
- Combine the melted butter with the bread cubes in a large mixing bowl and toss until all the bread is moistened. Set aside to soak for 15 minutes.
- In a separate bowl, beat the eggs until foamy and then add the sugar and salt.
- Add the egg mixture to the bread cubes along with the crushed pineapple and stir to combine well.
- Transfer the mixture to the baking dish and bake until golden brown on the edges and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly before serving.
Notes
Baking Dish
We recommend using a smaller baking dish (around 1.5 qt) so the scalloped pineapple fills it up, almost to the top. If you spread it out too much in a larger casserole (i.e. 13×9-inch), it can dry out. For a moist, fluffy texture, a smaller dish is best.Measuring Cubed Bread
An average thick-cut slice of bread is about 1-1/2 ounces OR 1/2 cup when cubed. In this recipe, 5 slices of brioche yielded about 2-1/2 cups cubed.Types of Bread
The amount of sugar in this recipe ranges from 1/4 cup (appropriate for brioche bread, which is lightly sweetened) to 1/3 cup (for a soft white bread).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
