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!
Servings 8 people
- 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.
Serving: 1serving | Calories: 277kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 124mg | Potassium: 62mg | Fiber: 1g | Sugar: 26g | Vitamin A: 473IU | Calcium: 40mg | Iron: 1mg