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Scalloped Pineapple

**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.**

Suggested Wines

  • Traminette (Semi-Dry White)
  • Lakeshore Demi-Sec (Semi-Dry White)

This was one of the most unique recipes featured at our 2016 New Release Wine & Food Pairing weekends. The balance of sweetness, tartness and savory goodness is a crowd favorite!

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 30 oz crushed pineapple in natural juice, well drained
  • 2 tablespoons fresh lemon juice
  • 4 cups firmly packed cubed white bread, crusts removed

Directions

  1. Preheat oven to 350F
  2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. Stir in pineapple and lemon juice. Gently fold in bread cubes until all are moist.
  4. Spoon into a greased 2 quart baking dish.
  5. Baked, uncovered, 40 to 45 minutes or until top is lightly browned. Best served warm.
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6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396