Mary Kay Nugent Recipe

Pineapple Souffle

By Mary Kay Nugent whodeydiva


I have been asking my Mom for what seems like forever to find my grandma's recipe for that pineapple stuff...ALAS it is here and I can share it with you!!
It is like a cross between bread pudding and pineapple candy...absolutely delicious.
Mom used to make it for Christmas and Easter when we would have ham, but it is such a fast simple dish that it could be made anytime...I dare you to try it!!

NOTE: You can even use cinnamon bread for a different variation.


Recipe Rating:
 50 Ratings
Serves:
4-6
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really good and easy dessert to prepare for your guests. Don't forget to serve with a healthy-size scoop of vanilla ice cream!

Ingredients

1/4 c
butter (melted in the pan)
Find more recipes at goboldwithbutter.com
3
eggs, beaten
1 1/2 c
sugar
3-4 slice
white bread (cubed) any kind of white bread will work
1/4 c
milk
1 (20oz) can(s)
crushed pineapple (drained)
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Directions Step-By-Step

1
Preheat oven to 350. Melt the butter in an 8x8 pan. I just put the pan in the oven while preheating.
2
Beat 3 eggs in medium bowl.
3
To the eggs, add the sugar, milk, cubed bread, and pineapple. Fold all of these ingredients together and pour into the pan with the melted butter. Sprinkle with cinnamon and 1 Tblsp. of sugar and Bake 45 minutes. Will be very hot and bubbly.
4
Top with a dollop of whipped cream or vanilla ice cream for a tasty treat the kids will love!!

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #pineapple, #souffle