Escalloped Pineapple
Yield
4 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ½ | Pound |
butter
|
*
|
| 2 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| 5 | slices |
bread
cubed |
|
| 2 ¼ | cups |
pineapple
chunks, in juice |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 0.5 | Pound |
butter
|
*
|
| 2 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 5 | slices |
bread
cubed |
|
| 532 | ml |
pineapple
chunks, in juice |
*
|
Directions
Cream sugar and butter.
Add eggs, milk, bread cubes, and pineapple chunks with juice.
Toss together.
Bake one hour at 350℉ (180℃) F in one large oblong flat pan or two small square ones.
Can be doubled easily.
May be served with ham, or as a dessert.
