One of my favorite things about Thanksgiving is this veganized version of my grandmother’s Scalloped Pineapple recipe. It’s basically bread pudding with pineapple and cinnamon, warm and comforting with just a little sweetness – but it can still be served with the main meal rather than dessert.
I usually use Ener-G egg replacer for my Scalloped Pineapple, but you could also use one ripe banana, mashed, per egg – just be aware you will be able to taste the banana in the finished product.
It should be golden brown around the edges with a slightly crisp top, and soft on the inside.
Scalloped Pineapple Bread Pudding
1/2 C margarine
1 C sugar
1 tsp cinnamon (or to taste)
4 “eggs” using Ener-G Egg Replacer
Add 2 cups cubed bread
13.5oz can of crushed pineapple, drained
Optional: Dash or two of gray salt
Preheat oven to 350.
Cream margarine, sugar, and cinnamon. Add egg replacer and beat on high for one to two minutes. Add bread and pineapple, and mix to combine.
Pour into greased 1 1/2 quart casserole dish, or any small baking dish. Bake for one hour, or until a knife inserted in the center comes out clean.