Recipe By Kaylene
Published Jun 19th
Prep 15m Cook 35m Additional - Ready In 50m
Servings 12 servings Calories 231.8

This is a wonderful pineapple dish to be served with ham. It is a favorite at Easter in my family. The egg whites add a touch of lightness to it.

Recipe Ingredients

  • 3 eggs, whites and yolks separated
  • 1 ½ cups white sugar
  • ½ cup butter
  • ½ cup milk
  • 1 (15 ounce) can crushed pineapple, drained
  • 3 cups cubed bread

Cooking Directions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Beat egg whites until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
  3. 3 Beat the egg yolks, sugar, butter, and milk together in a large bowl. Stir in the pineapple and bread. Lightly fold egg whites into the pineapple mixture, then spread the mixture into a large baking dish.
  4. 4 Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts

  • Calories 231.8
  • Carbohydrate 35.5 g
  • Cholesterol 67.6 mg
  • Fat 9.4 g
  • Fiber 0.5 g
  • Protein 2.8 g
  • Saturated Fat 5.4 g
  • Sodium 136.1 mg
  • Sugar 31 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.


  1. This was really delicious. I tried it Easter for family dinner as well. There wasnt any left and a couple folks asked for the recipe. For the sugar I added about a 1/4 cup with the egg white and the rest (1 1/4) cup to the butter and egg yolk part. I will be making - Read more ...
  2. I made this for the first time today for Easter dinner. As I got to step three I was confused about adding the sugar as I had added all the sugar during step 2. My sons girlfriend helped me to figure out that I was probably supposed to add a small amount of sugar. Hence - Read more ...
  3. Wonderful recipe. I added 1 cup coconut and 1 cup chopped pecans. Got alot of compliments. Very light and not too sweet. Definitely a keeper.
  4. This dish is amazing if your even thinking of trying it you should just do it. I use it as a dessert Vanilla ice cream with it when its fresh from the oven is the best!! I don't mess with the eggs I just wisk them in with the milk (half n half is even - Read more ...
  5. I have been making this recipe for years except I have not separated my eggs. (Will try that!) This is a staple on my Thanksgiving table as well. It's like a pineapple bread pudding. It's wonderful!
  6. I Love this! My Mom makes this and I have made a few changes. I prefer day old bread, like a sourdough, or country white. Not wonder bread...too gummy. I use the whole rings of pineapple and cut in 1/4's. It adds a different dimention if 1/4 cup or taste, of citrus zest is - Read more ...
  7. Just as tasty as a pineapple upside down cake!
  8. I wanted to add some additional information about my recipe: This easter I had a diabetic aunt come for dinner so I substituted all of the sugar in the recipe with Splenda. It turned out perfectly. I was afraid that it might need the sugar for consistency/thickness but it was great with the Splenda. I'll - Read more ...
  9. A sweet and delicious side dish that I serve along with ham. Not nutrious at all but that doesn't stop people going back for seconds! Yum yum.