This is my variation of the souffle, as others I have tried were just sickening sweet. I reduced the amount of sugar in the recipe with the end result being a happy medium that gives you just the right amount of sweetness without jeopardizing the flavor and the natural sweetness of the pineapple.
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- 1- 20 oz
- can of crushed pineapple
- 1/4 c
- butter - melted
- eggs, beaten
- 1/2 to 3/4 c
- 1/4 c
- 4 slice
- bread (white, whole wheat or multigrain) cubed
- 1 tsp
- 2 Tbsp
1preheat oven to 350
Put butter in either 8x8 glass baking dish or souffle pan and melt butter in the preheating oven. Remove when fully melted.
Beat 3 eggs
Add sugar, milk and drained pineapple
Beat again to be sure its well distributed.
3Fold in cubed bread and be sure all the bread is covered with pineapple mixture.
Pour into pan with the butter
Sprinkle the top with cinnamon and about 2 tsp of sugar.
4Bake for 45 minutes. Remove from oven and let sit for 5 minutes before serving.