Jul 25 2007
Pineapple Souffle
My grandmother makes the best pineapple souffle recipe! While I enjoy eating it on special occassions, I don’t make it very often because of the high sugar and calories. So, here’s what I’ve found to be a “better” version that’s a little healthier but still very good:
4 cups bread, pinched in bits (we use whatever buns, bread, etc we have)
1/2 cup sugar
1/2 cup Splenda
1 (20 ounce) can crushed pineapple – save the juice
1 stick light butter, melted
2 eggs + 2 egg whites
Place bread pieces in a 2 quart baking dish. Drain pineapple, saving liquid, & toss pineapple with bread. Mix together eggs, sugar, light butter, & 1/2 cup pineapple juice. Pour over bread crumbs, pushing the bread down to make sure it is covered with the mixture, but do not stir.
Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.
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