Pineapple Souffle

Bobbie Weiner

By
@Mykidsusemeformycookies

This dish is more of a bread pudding,but our family always referred to it as "souffle" This is a family recipe usually made as a Holiday side to ham, until I got married. My husband will ask for this all thru the year it is great as a side to ham, pork chops, kielbasa sausage but is BEAUTUFIL in a standing rib roast!We still can't have Christmas without it.Great as a stand alone desert with a lil' ice milk as well ;)
***note*** you can garnish with cinamon/nutmeg. The last time I baked this I decided to add a 1/2 cup chopped dried cranberries for ziiiinnnggg! Ugghhh it was good!


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 stick
real butter sliced
4 c
soft bread cubed appx 3/4 of a loaf ( wheat/oatmeal bread is good too)
1 c
table sugar (white)
1/2 c
light/drk brown sugar (your preference)
3
large eggs
1/2 c
evaporated milk ( reserve the rest for your coffee or tea)
1 can(s)
16 oz crushed or chunked pineapple in juice (your preference) i use half and half and use the reserve in a glaze for meat

Directions Step-By-Step

1
Mix all wet ingredients together in a very large bowl
2
gently fold in the bread cubes and pour into an "un greased" 13x9 baking dish
3
bake at 350 for 45-55 minutes until brown and bubbly!

About this Recipe

Main Ingredient: Bread
Regional Style: Southern
Other Tag: Quick & Easy