This unique Scalloped Pineapple Casserole recipe is the perfect side dish to add to your Easter table. It is a sweet version of bread stuffing laced with fresh pineapple that will have your guests begging for more!
I come from a relatively large Ukrainian family. While we never have a “set-in-stone” menu for each holiday throughout the year, it is a pretty safe bet that at least one traditional dish will make an appearance on our respective celebratory tables. The usual suspects include: Babka (bread), Borshch (beet soup), and Pierogi (dumplings).
Scalloped Pineapple Casserole Recipe
For Easter a couple of years back, my Mom decided to deviate from tradition altogether. She baked a large ham and prepared several vegetable-based sides. To top the meal off, she made a version of this Scalloped Pineapple Casserole. My aunts, uncles, and cousins were skeptical. I will admit that I was too. A table void of any of our Ukrainian fare seemed plain wrong. Then we tried the casserole and we were converts all around.
At the time, this dish was unlike any that I have ever tried, and yet now I cannot imagine an Easter meal without it. The flavor is mostly sweet, with a tiny bit of savory from the bread and custard that make up the base of the dish. When I make my version, I like to add a bit of vanilla extract to it for extra richness.
The best part about this recipe (aside from how delicious it is, of course) is that you can prep it well in advance. Cube the bread, mix the custard, toss with the pineapple, and refrigerate. All you will have left to do before your guests arrive is put it in the oven to bake. The smell of it baking will be wonderful, by the way!
If you are thinking of deviating from the norm this year, or are just looking for a new side dish to add to your Easter menu plan, I highly recommend trying this one!
- 2 cups cubed fresh white bread
- 6 tbsp melted unsalted butter + more for greasing your baking dish
- 2 eggs, lightly beaten
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
- 1/2 cup sugar
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp grated nutmeg
- 1/4 tsp cinnamon
- 1/8 tsp ground cloves
- 2 cups chopped fresh pineapple + any juices that have accumulated
- Preheat the oven to 350ºF.
- Lightly grease a baking dish with unsalted butter. You can use a pie plate here or a deeper casserole dish; either will work. When using a deeper baking dish, adjust baking time to ensure that all of the custard mixture is cooked through.
- In a large mixing bowl, toss the cubed bread with the melted butter.
- In a separate mixing bowl, whisk together the eggs, milk, vanilla extract, sugar, flour, and spices. The mixture should look similar to a custard when you are done.
- Pour the egg mixture over the bread cubes. Add the pineapple and juices. Toss to combine.
- Add the contents of the mixing bowl to the greased baking dish.
- Bake for approximately 40 minutes, until the bread is lightly browned. Serve immediately.
Home Chef Tip: No fresh pineapple? No problem! You can make this dish using the equivalent (2 cups) of chopped canned pineapple with its juices.
We hope you love this recipe for Scalloped Pineapple Casserole from SoFabFood Contributor, Carlynn from JJ Begonia, as much as we do. If you love this recipe, be sure to check out our other Side Dishes so that you’re always ready for family gatherings and holidays. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!