Name: Scalloped Pineapple
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
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)

Jump to Recipe Rate Recipe

This post may contain affiliate links. Please see our disclosure policy.

Scalloped pineapple is a delightful, timeless dish with a buttery flavor and custard-like texture that makes it perfect for holiday dinners.

Scalloped pineapple in white, oblong baking dish with one serving removed and placed on a plate to the side with a black fork, a gray napkin to the left. — *Photos by* *Tom Pitera* *| Styling by* *Erika Pitera*

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.

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

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

A labeled, overhead view of scalloped pineapple ingredients including crushed pineapple, eggs, brioche bread cubes, sugar, salt, and melted butter.

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.

Overview

How to Make Old-Fashioned Scalloped Pineapple

Start by greasing the baking dish and mixing the bread cubes with melted butter until they’re evenly coated. Let that sit so the bread can soak up the butter. While it rests, beat the eggs until foamy, then mix in the sugar and salt.

A mixing bowl with melted butter, pineapple, and beaten eggs being whisked together, ready to combine with brioche bread cubes for scalloped pineapple.

Brioche bread, crushed pineapple, eggs, and melted butter combined and spread in a casserole dish ready for the oven.

Add the egg mixture to the bread along with the drained pineapple, and stir until everything is well combined. Pour it into the baking dish and bake until the top is golden and the center is set. Let it cool a bit before serving.

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.

A white oblong casserole of scalloped pineapple on a distressed white wooden surface, ready to be served.

No ratings yet

Scalloped Pineapple

By Erika Pitera

Scalloped pineapple is a delightful, timeless dish with a buttery flavor and custard-like texture that makes it perfect for holiday dinners.

Prep: 20

Cook: 45

Total: 1 5

Servings:

Save Recipe Pin Recipe Rate Recipe Print Recipe

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).

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.