This Week…Is It a Dessert or What?
With Easter coming up, I’ve been busy planning for our family Easter lunch and, of course, the Easter egg hunt.
The first time I tried this dish was when my neighbor served it on Easter Sunday. It’s a family favorite and easy to make. And, like many dishes like this, you can make it the day before. Store it in the fridge and take it out for about half an hour before baking.
There are two ways to make the dish. The first involves using a mixer to cream the butter and sugar. The second doesn’t require a mixer…you melt the butter and add it to the bread.
I’m not sure if this qualifies as a dessert or a side. Either way, it’s a great dish to accompany a ham with dinner or to serve at brunch.
Scalloped Pineapple*
1/2 c butter*
1 (20oz) can crushed pineapple, well-drained
1c sugar
5 slices of fresh bread, cubed
4 eggs*
Preheat the oven to 350. Cream butter and sugar. Add eggs, two at a time; mix well. Add pineapple; blend. Fold bread into the mixture. Pour into a greased 2-quart casserole. Bake uncovered 45 minutes.
Variation: Can be made using 2 eggs. In this version, melt the butter and combine it with the bread. Combine sugar, eggs, and undrained pineapple. Fold in bread and bake as above.
*I usually double the recipe and bake it in a 9x13 casserole dish.
Enjoy!
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