Pineapple Souffle
By
Bobbie Weiner
@Mykidsusemeformycookies
1
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!
***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!
Ingredients
-
1 stickreal butter sliced
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4 csoft bread cubed appx 3/4 of a loaf ( wheat/oatmeal bread is good too)
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1 ctable sugar (white)
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1/2 clight/drk brown sugar (your preference)
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3large eggs
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1/2 cevaporated milk ( reserve the rest for your coffee or tea)
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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
How to Make Pineapple Souffle
- Mix all wet ingredients together in a very large bowl
- gently fold in the bread cubes and pour into an "un greased" 13x9 baking dish
- bake at 350 for 45-55 minutes until brown and bubbly!
