If you like pairing pineapple with your Christmas ham, you’ll love this side dish. It’s also a great choice for potlucks and church suppers. —Diana Loewen, Benton Harbor, Michigan
- 3 eggs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1/2 cup sweetened condensed milk
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 4 cups cubed bread
- In a large bowl, whisk the eggs, sugar, butter and milk. Stir in pineapple with juice; fold in bread cubes. Transfer to a greased 8-in. square baking dish.
- Bake, uncovered, at 350° for 40-45 minutes or until a thermometer inserted near the center reads 160°. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Scalloped Pineapple in Country Woman Christmas Annual 2011, p46
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