Pineapple Souffle
By
Linda Kauppinen
@cyrene
2
Great recipe that can be a side dish to pork or ham. My son can never get enough of it!
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.
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.
Ingredients
-
1- 20 ozcan of crushed pineapple
-
1/4 cbutter - melted
-
3eggs, beaten
-
1/2 to 3/4 csugar
-
1/4 cmilk
-
4 slicebread (white, whole wheat or multigrain) cubed
-
**TOPPING**
-
1 tspcinnamon
-
2 Tbspsugar
How to Make Pineapple Souffle
- preheat oven to 350
Put butter in either 8x8 glass baking dish or souffle pan and melt butter in the preheating oven. Remove when fully melted. - Drain pineapple.
Beat 3 eggs
Add sugar, milk and drained pineapple
Beat again to be sure its well distributed. - Fold in cubed bread and be sure all the bread is covered with pineapple mixture.
Pour into pan with the butter
Sprinkle the top with cinnamon and about 2 tsp of sugar. - Bake for 45 minutes. Remove from oven and let sit for 5 minutes before serving.
