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.
- 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 Tbsp
- 2 tsp
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.
Pour into pan with the butter
Sprinkle the top with cinnamon and about 2 tsp of sugar.