Pineapple Souffle sounds so fancy! When you make this mouth watering dish your guests will think you’ve become a gourmet cook that spent hours slaving in the kitchen. No one will know that you threw it together in…literally…minutes! It seriously has to be the easiest recipe I have ever made. This is another fabulous recipe that I was introduced to many years ago by my former mother-in-law. It has continued to be a favorite around the family table at Easter. It makes a wonderful side with either ham or pork but can also be served as a dessert. There are only five ingredients in this simple recipe but it is so delicious that as soon as people taste it, eyes pop and uncontrollable outburst of yummy sounds follow!
Pineapple Souffle sounds so fancy! When you make this mouth watering dish your guests will think you've become a gourmet cook that spent hours slaving in the kitchen. No one will know that you threw it together in...literally...minutes!
- 1 20 ounce can Crushed pineapple drained
- 1 Cup Sugar
- 1/2 Cup Unsalted butter Melted and slightly cooled
- 4 Large eggs
- 5 Slices Bread Cubed
- Preheat oven to 350 degrees F.
- Mix first four ingredients together. Fold in bread. Pour into a large souffle baking dish.
- At this point you can either set in fridge overnight or bake right away. I usually make this the night before and let it sit overnight.
- Bake on middle rack for 45 -50 minutes. Remove and let cool for about 10 minutes. It can be served warm or cool.
This Pineapple Souffle can be made a day ahead and stored in the refrigerator. You may need to adjust baking time if you put it directly from fridge to oven.
I will be sharing this recipe at the following link parties: