“Five Alarm” Scalloped Pineapple
Many of you have requested the recipe for Scalloped Pineapple, now named “Five Alarm” because of the ridiculosity it created on our Easter morning. I am happy to share with you, and please write my name next to this on your recipe card or in your cookbook. Just because I think it would be fun to have my name on something in your home. 🙂
1 20-oz can pineapple tidbits
3 eggs
4 C cubed white bread
3/4 C melted butter
2 C sugar
Beat eggs; add sugar, butter, pineapple, and mix well. Add bread cubes. Spread in a 9×13 pan. Bake at 350 for 35-45 minutes.
It’s pure deliciousness. (Although I do not recommend tripling.)
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Tricia Lott Williford
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Patty Kline says:
Yummy! Thanks for sharing. I like the “new name” for the dish! And, just for the record, when your books start being published, your name will be on LOTS of things in my house!
Pat says:
Any idea how many slices of bread you use?
Tricia Lott Williford says:
Pat, I think it works out to be a little more than half a loaf. 🙂
Jennifer Berlyoung says:
It sounds like you use this as a side dish, but would it make a good dessert? How about cold vs warm? I’m so excited to try it!
Tricia Lott Williford says:
Jennifer, I have always served it as a hot side dish, but I think you could easily add a dollup of whipped cream, a scoop of ice cream, and call it dessert.
and it’s very good cold. Cobblerish. 🙂