"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Excalloped Pineapple Recipe

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This recipe for Excalloped Pineapple, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roberta Schell Smith
Added: Monday, August 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can crushed pineapple (20 oz. size) - use juice
3/4 c sugar
2 T flour - heaping
2 eggs - beaten
7 slices bread - cubed
1 stick butter or margarine - melted

Directions:
Directions:
Slightly brown cubed bread in margarine. Place half of cubed bread in casserole. Beat eggs, add sugar, flour, and pineapple. Pour mixture over bread in casserole. Place rest of bread cubes on top. Bake at 350 degrees for 35 minutes (or until slightly browned)

Number Of Servings:
Number Of Servings:
10 servings
Personal Notes:
Personal Notes:
Bobbie first introduced this delicious casserole at a family holiday gathering a few years ago and it was a big hit. It has been on the request list since then and has appeared on the buffet many times. Bobbie credits Aunt Louise with introducing her to this recipe which can be either served as a dessert or main course casserole.

 

 

 

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