Jennifer's Escalloped Pineapples

Nan Erdahl


My niece introduced our family to this dish one Christmas. It has become a family favorite to serve on Thanksgiving and Christmas.

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%.


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12 (1/2 cup portions)
30 Min
1 Hr


  • 1 lg can(s)
    chunk pineapples with juice
  • 4 c
    white bread, cubed, with crust on
  • 1 c
    butter (not margarine)
  • 1/2 c
    1/2 and 1/2 cream
  • 1 1/2 c
  • 2 medium

How to Make Jennifer's Escalloped Pineapples


  1. Soften butter. When soft, cream butter and sugar with a fork or spoon. Add eggs and beat until creamy.
  2. Add pineapple (with juice), cream, and bread. Mix with a wooden spoon.
  3. Put into a large covered casserole dish. Bake at 350° for 1 hour. Uncover for the last 20 minutes of cooking time. Let cool.

Printable Recipe Card

About Jennifer's Escalloped Pineapples

Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy Heirloom

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