White bread and crushed pineapple come together in the most delightful casserole

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Dessert doesn't always have to be fried dough and chocolate — not that there's anything wrong with those! Prepare a light, healthier dessert tonight with this scalloped pineapple casserole. This dessert is baked, not fried, to save calories, and each bite is filled with a sweet and tart pineapple flavor. It's a treat that's always a big hit with kids and for everyone, especially during the summer months.
The recipe below, similar to making a pineapple bread pudding, uses crushed pineapple and a sweet egg custard that then gets soaked into bread cubes. This recipe could not be simpler and uses only six ingredients, most of which are already in your pantry. Feel free to get your kids in the kitchen to help with this one ... before they end up eating it all!
Cooktop Cove
Scalloped Pineapple Casserole
15 mins
40 mins
60 mins
1 20 ounce can crushed pineapple, drained
4 cups white bread, cubed, crust removed
3/4 cup salted butter, softened
1¼ cup white granulated sugar
3 large eggs
1½ teaspoons lemon juice
Preheat the oven to 350° Fahrenheit. Grease an oven-safe baking dish with butter or nonstick cooking spray, and set aside.
In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
Add the eggs to the bowl, one at a time. Mix each egg in well before adding the next one.
Add pineapple and lemon juice to the bowl, and mix to thoroughly blend all ingredients.
Add the bread cubes to the bowl and carefully fold the bread into the pineapple mixture. Be sure to not break up the bread cubes too much.
Slowly pour the casserole mixture into the greased baking dish. Lightly tap the sides of the dish to get out any air bubbles.
Place the baking dish in a preheated oven, uncovered, and cook for 40-45 minutes, or until the liquid has set and the top has become golden brown.
Carefully remove from the oven and allow to cool for 5 minutes. Serve warm directly out of the dish using a large spoon or ladle. Garnish with whipped cream or crème anglaise.
Pro-tip: If you're a pineapple lover, add ½ of a can of pineapple chunks to the casserole for more flavor and texture.
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