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!
- 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: