Jennifer's Escalloped Pineapples
This tends to boil over in the oven! Use a LARGE casserole dish or divide it into 2 smaller dishes. It's a good idea to put a cookie sheet underneath to catch any drippings.
Per 1/2 cup portion: 410 calories; 25g fat; 11g saturated fat; 5g monounsaturated fat; 1g polyunsaturated fat; 0g trans fat; 80mg cholesterol; 263mg sodium; 73mg potassium; 69g total carbohydrate; 2g dietary fiber; 57g sugars; 4g proteins; Vitamin A 11%; Vitamin C 7%; Calcium 9%; Iron 4%.
1 lg can(s)chunk pineapples with juice
4 cwhite bread, cubed, with crust on
1 cbutter (not margarine)
1/2 c1/2 and 1/2 cream
1 1/2 csugar
How to Make Jennifer's Escalloped Pineapples
- Soften butter. When soft, cream butter and sugar with a fork or spoon. Add eggs and beat until creamy.
- Add pineapple (with juice), cream, and bread. Mix with a wooden spoon.
- Put into a large covered casserole dish. Bake at 350° for 1 hour. Uncover for the last 20 minutes of cooking time. Let cool.