Pass the pineapple please!

For well over 10 years now, Scalloped Pineapple has been one of my families Thanksgiving Day staples.  My sister had this at one of her work potluck functions and swore, despite our raised eyebrows at the title, that this dish that it was to die for.  It is pineapple concoction... even dessert worthy, but served right in the middle of your main course.  What could be better than that?

I was just thinking today that its funny as much as we covet and look forward to this dish on our Thanksgiving menu that we never make it any other days of the year.  It might be due to the 1/2 pound of butter that the dish calls for?  Only holidays like Thanksgiving is okay with me to slop such a big amount of butter in one 9x13.  Thank goodness for turkey day! Can I get an Amen on that one?

Scalloped Pineapple is a sweeter dish of butter, sugar, french bread cubes, and of course pineapple.  It pairs perfectly against the heavy savory dishes that we associate with Thanksgiving.  The edges of the pan are my favorite because they get caramelized in the oven and are crunchy with sugar.  Go for an edge, trust me.

If you are looking for a dish to add a little pizazz to your menu this is just the ticket.  Better yet, take this to your work get together and impress your co-workers.  ('cause you know you want to be the one that brings the dish that everyone is talking about, don't lie)

I KNOW you will be hooked on it like we are.  Try and not like it.  I dare you.

Scalloped Pineapple

Ingredients:
1/2 pound butter (2 sticks), melted
1 2/3 cup sugar  (that's 1 cup PLUS another 2/3 cup, just to clarify)
1 (20 oz) can crushed pineapple with juice
Pinch of salt
Pinch of cinnamon
Pinch of nutmeg
4 cups French baguette; cubed

Preheat oven to 350.  Grease a casserole dish.  (either 9x13 or an 8x10 works fine)

In a medium bowl combine butter, sugar, pineapple, salt, cinnamon and nutmeg; mix well.

 Place bread cubes (I used about 3/4 of the loaf of a baguette) in the bottom of the casserole dish and pour pineapple mixture on top.   

Use the back of a spatula to press the bread down into the pineapple/butter liquid; soaking the bread well.

Bake for 45 minutes or until golden brown and set throughout.  If the top browns too fast, cover the dish with aluminum foil until rest of casserole is set well.  Let stand 10 minutes before serving. 

If you are taking the dish to someones house to eat later, go ahead and bake it now.  You can stick it back in the oven for 15-20 minutes to heat through again when you're ready to eat.

My apologies, we ate so fast I didn't get a picture of the finished product hot out of the oven.

Oh well, that's when you know it's good, right?