Pineapple Souffle

Bobbie Weiner


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!


★★★★★ 4 votes

15 Min
45 Min


  • 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

How to Make Pineapple Souffle


  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!

Printable Recipe Card

About Pineapple Souffle

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

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