Escalloped Pineapple

Escalloped pineapple is one of those old Southern dishes that confuses people who’ve never had it. Is it a side dish? A dessert? The answer is yes to both. Creamed butter and sugar mixed with eggs, milk, cubed bread, and pineapple chunks with their juice, tossed together and baked for an hour until puffed and golden.

The bread cubes soak up the egg-milk custard and pineapple juice during baking, turning into something between bread pudding and a sweet casserole. The top goes golden and slightly crisp while the inside stays soft and custardy. The pineapple chunks hold their shape and add bursts of tart, fruity sweetness throughout.

Served warm alongside baked ham, it acts as a sweet counterpoint to the salty, smoky meat. Served on its own with a scoop of vanilla ice cream, it’s dessert. Either way, it’s Southern hospitality on a plate.

Kitchen Tips

• Use the pineapple juice from the can. It adds moisture and flavor to the custard base
• Cube the bread into roughly equal pieces so they absorb the custard evenly
• Cream the butter and sugar thoroughly before adding the eggs. This creates a lighter, more airy base
• The casserole is done when puffed, golden on top, and set in the center

Variations

• Add a handful of shredded coconut for a pina colada-inspired twist
• Use brioche or challah cubes instead of regular bread for a richer, more indulgent version
• Sprinkle cinnamon sugar on top before baking for a warm, spiced crust