Pineapple Bread Casserole
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This classic southern Pineapple Bread Casserole is like a sweet bread pudding made with crushed pineapple, cubed white bread, eggs, sugar, and butter. It’s a popular side dish and perfect for Easter, Thanksgiving, and Christmas! It’s the perfect side for a glazed ham.
This recipe has many names: one popular version is scalloped pineapple.
What I love about the taste and texture of this recipe is that it’s a combination between a hearty treat and a full-blown amazing side dish. It’s hard to believe that you can eat pineapple any other way than raw but this simple dish proves it to be true.
I’ve been making this for years and it’s perfect Easter or Thanksgiving side dish.
Pineapple Bread Casserole
You’re going to be so impressed with the ease of this recipe that you might not wait very long to make it again the next time. And I can promise you that there will be a next time!
Since you can use canned pineapple as well, there’s really no reason to not make this recipe for scalloped pineapple. Once you whip up this pineapple bake, it’s going to be gone before you even realize what happened!
Ingredients Needed To Make This Baked Pineapple Casserole
- 3/4 cup butter, softened
- 1-1/4 cups sugar
- 3 large eggs
- 1 can (20 ounces) crushed pineapple, drained
- 1-1/2 teaspoons lemon juice
- 4 cups white bread
How To Make This Scalloped Pineapple Recipe
Preheat oven to 350 degrees.
Spray an 8×8 baking dish and set aside.
In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, and mix to incorporate. Mix in drained pineapple and lemon juice.
Remove crusts from bread and cut into cubes. Gently fold cubes into the mixture. Add mixture to prepared baking dish. Bake 40-45 minutes, uncovered until the top is golden brown.
Can you use pineapple rings for this southern baked pineapple dish?
You can. Even though the recipe calls for crushed pineapple, you can use whatever you have at home if you can’t get to the store.
Just cut up the rings to make them easier to eat in the casserole and that’s really all that you’ll have to worry about.
Can you make this pineapple bread casserole with fresh pineapple?
Again, yes. Fresh pineapple would taste really good as long as it was ripe and sweet. Just cut off the outside of the pineapple and chop it up fine to add to your dish.
Where did pineapple casserole originate?
You can thank the folks in the South for this sweet dish. It’s a HUGELY popular dish that is created and eaten during Easter and at big family gatherings.
Variations For This Pineapple Casserole
The great thing about this recipe is that you can alter it up to change the taste and flavor. Some people make it with bread as you’ll see in the full directions below while others like to use Ritz crackers instead.
In my opinion, either is fine and both serve their purpose quite well. I love how the bread soaks up the flavors and taste but I also appreciate the extra buttery flavor that the Ritz Crackers bring as well.
You can also omit a bit of the sugar as well and rely more on the natural sweetness of the pineapple.
Tips For Making Pineapple Casserole
The truth is that this pineapple recipe is pretty straight-forward but there are a few things to keep in mind.
One of the biggest and most important tips is that you need to be certain that you drain the pineapple really, really well. The last thing that you want is a soggy casserole that causes it to lose that texture that it’s famous for.
You also want to be certain to bake this uncovered so that the top of this simple casserole recipe becomes a beautiful golden brown.
Once you pull it from the oven, let it rest a few moments and cool as that pineapple really does a great job of holding in that heat!
One other important tip to note is that when it cools, it will form together a bit more but there’s still a high probability that it won’t hold its shape completely when serving. That’s okay, it’s nothing that you’ve done wrong.
When you’re dealing with pineapples and their juice, sometimes there tends to be a bit that does come out when you’re cooking it no matter how much you thought that you drained out!
Do you add any toppings to this baked pineapple dish?
I never do but that doesn’t mean that you can’t. I would assume that shredded coconut, a little bit of powdered sugar, or even a drizzle of glaze or honey would go perfectly with the taste and texture.
But remember, this isn’t a must and I don’t even have anything about toppings on the recipe. Try it first as is and see what you think.
More Side Dish Recipes
Pineapple Bread Casserole
Ingredients
- 3/4 cup butter, softened softened
- 1 1/4 cups sugar
- 3 eggs large
- 20 ounces crushed pineapple, drained
- 1 1/2 teaspoons lemon juice
- 4 cups white bread cubed
Instructions
- Preheat oven to 350 degrees.
- Spray an 8×8 baking dish and set it aside.
- In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, and mix to incorporate. Mix in drained pineapple and lemon juice.3/4 cup butter, softened, 1 1/4 cups sugar, 3 eggs, 20 ounces crushed pineapple, drained, 1 1/2 teaspoons lemon juice
- Remove crusts from bread and cut into cubes. Gently fold cubes into the mixture.4 cups white bread
- Add mixture to prepared baking dish. Bake 40-45 minutes, uncovered, until the top is golden brown.
Nutrition
Did You Make This Recipe?
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I’m loving this with glazed ham! yum!
Oh, I’ve been hunting for this pineapple casserole recipe! I’m so excited to have it on our Easter menu.
It’s perfect for Easter, especially if you’re serving ham.
Yes, it’s perfect with ham.
What change would I need to make with baking time if I double the recipe?
Can this be prepared the night before, then baked in the oven then next morning?
We haven’t doubled this recipe, but that’a great idea if you’re feeding a crowd! It will most likely need more than the 40-45 minutes, but I would test it and check it to make sure.
It’s great with a glazed ham!
I’m thinking of cutting up some ham in chunks and adding it to this casserole. Do you think that would work?
Super Delicious & easy to make. I added drained maraschino cherries to it. SUPER Yummy!
I made this last night n l used banana bread which I had baked 2 days ago n oh my n it’s delicious. I’m going to make a few more
Can you make this the night before?
Yes, you can make Pineapple Bread Casserole ahead of time! Simply prepare the casserole as directed, cover it tightly with plastic wrap or foil, and refrigerate it unbaked for up to 24 hours. When you’re ready to bake, remove it from the fridge and let it sit at room temperature for about 20–30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time since it will be chilled.
Alternatively, you can bake it in advance and reheat it before serving. Just cover it with foil and warm it in a 300°F oven for about 15–20 minutes, or until heated through.