Pineapple & Ham Bread Soufflé
"A bread pudding-soufflé hybrid, this dish gets its inspiration from a rich, pineapple soufflé traditionally served as an accompaniment to baked ham. We turned it into a main dish, putting the ham straight into the soufflé. Then, we improved the nutritional profile by omitting heavy cream and butter and choosing whole-wheat bread over white. For the best texture and flavor, look for soft whole-wheat sandwich bread without any added malt or molasses. Be sure to use canned, not fresh pineapple—fresh pineapple makes the soufflé too wet...."
INGREDIENTS
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1 pound soft whole-wheat sandwich bread, crusts removed
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6 large eggs, separated
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3/4 cup low-fat milk
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3 8-ounce cans crushed pineapple, very well drained
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1 1/2 cups finely diced ham steak
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3 tablespoons butter, melted
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2 tablespoons sugar
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1/4 teaspoon salt
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