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.
1- 20 ozcan of crushed pineapple
1/4 cbutter - melted
1/2 to 3/4 csugar
4 slicebread (white, whole wheat or multigrain) cubed
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.