Pineapple Souffle

Name: Pineapple Souffle
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6-8
Cuisine: Southern
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

By Bobbie Weiner
@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!

Rating:

★★★★★ 4 votes5

Comments:

32 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
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