Rating
Published Jun 19th
Prep 15m Cook 55m Additional - Ready In 1h 10m
Servings 12 servings Calories 368.6

We always had this at our Thanksgiving meal. It’s money at any pot-luck.

Recipe Ingredients

  • 8 slices bread
  • 3 eggs, beaten
  • ¾ cup low-fat milk
  • 1 cup butter, melted
  • 2 cups white sugar
  • 1 (20 ounce) can pineapple chunks, undrained
  • 3 tablespoons powdered sugar

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 2 Cut the bread into 1 inch pieces and place on a baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until lightly browned. Remove from oven and reserve.
  3. 3 Beat the eggs, milk, butter, and sugar in a large bowl until well combined. Stir in the undrained pineapple and the toasted bread cubes and toss until coated. Pour mixture into the prepared pan.
  4. 4 Bake until puffed and golden, about 45 minutes. Serve warm with a sprinkle of powdered sugar for garnish.

Nutrition Facts

  • Calories 368.6
  • Carbohydrate 51.8 g
  • Cholesterol 87.8 mg
  • Fat 17.3 g
  • Fiber 0.8 g
  • Protein 3.7 g
  • Saturated Fat 10.3 g
  • Sodium 248.5 mg
  • Sugar 42.7 g

Reviews

  1. I made this for a church Potluck Fellowship Lunch. I thought this sounded delicious but being that it's December (just after Thanksgiving) I added a cup of fresh cranberry's to the originial recipe. IT WAS AWESOME!!! Everyone that tasted it loved it and wanted the recipe! Thanks so much for this recipe. I will definitely - Read more ...
  2. I love this dish, and serve it to my B&B guests for breakfast. However, after baking it the original way many times, I have found you can do the following with equally good results and not so many calories: replace 1 C butter with 1/4 C butter and 3/4 C low fat buttermilk; I use - Read more ...
  3. Made it for Christmas dinner. It was very sweet. Had a nice flavor but was more like a dessert than a side dish with ham. My family didn't really care for it. I probably won't be making it again.
  4. Making the recipe "as is" I gave this dish 4 stars. To make it 5 stars, I made the following changes: 1.) I used about 1/2 loaf of Italian bread. The "crust" pieces are really delish. I took the dish I was going to bake this in & then tore pieces to kinda fill the - Read more ...
  5. I used Italian bread for this recipe and it was fantastic!! My mom said it was even better than what my Great-grandmother made and that was pretty great!! I made it for Thanksgiving and I am making it for Christmas dinner too!! My husband loved it!! Toasting the bread makes a big difference it keeps - Read more ...
  6. I have to say this was awesome. Next time I will try splenda instead of all the sugar. It was very sweet...If your diabetic do not eat! I will be making this again I'm sure. Family loved it. I wanted to take some for work but it never made it out of the house. Thanks!
  7. thanks for reviewing my recipe; great ideas! i never really thought about adding anything to it i love it so much the way it is. i think that if you make it with whipping cream it will add too much more fat to keep the butter content at one cup too. the one thing i - Read more ...
  8. I made this for my Bunco group to serve with ham and it was a big hit.
  9. **EDIT** i made this again and realized that the first time i made it I accidently used only one stick of butter instead of the 2 (1 Cup) it calls for. 2 sticks of butter was too much and made it oily and greasy. 1 stick or 1/2 cup of melted butter was plenty. I - Read more ...
  10. This recipe should be called pineapple bread pudding not scalloped pineapple. "Scalloped" dishes do not have bread in them! Add a little Burbon sauce spiked with Malibu rum and you've got an awesome recipe for Pineapple Bread Pudding!

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