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Pineapple Soufflé

in Diana's Recipe Book

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Servings: 6-8
Pineapple Soufflé is often served with the Jewish New Years (Rosh Hashanah) dinner. It makes a delightful side dish to serve with meat, or a lovely light and sweet dessert.

This dish also goes very well with baked ham; a nice side dish to serve at an Easter or Christmas dinner.

1 (20 oz.) can crushed pineapple with juice
3 tablespoons all-purpose flour
1 cup granulated sugar
3 eggs, beaten
8 slices white bread, crusts removed and cubed
1/2 stick (1/4 cup/2 oz.) butter or margarine, melted

1). Preheat oven to 350 degrees F (180 C). Lightly butter a 1 1/2 quart soufflé or casserole dish.

2). In a small bowl, beat the 3 eggs well. Set aside.

3). Remove crusts from bread slices, and slice bread into 2-inch cubes. Melt butter (or margarine, if using), and then place the cubes of bread in a medium size bowl with melted butter. Set aside.

4). In a large bowl, mix sugar and flour together; add can of crushed pineapple with juice. Stir in beaten eggs.

5). Place half of the bread cubes in the bottom of the soufflé or casserole dish.

6). Pour half of the pineapple mixture over the bread cubes. Place the remaining half of the bread cubes over the pineapple mixture; then place the remaining pineapple mixture over the top of the soufflé. Bake in preheated 350 degree F (180 C) oven for 30-40 minutes, or until the top is golden brown. Soufflé can be served cold, warm or at room temperature.

Store any leftover soufflé in the refrigerator, covered with plastic wrap or aluminum foil for up to 2 days.

This soufflé pairs well served with various meat entrees, or is delicious eaten as a "sweet and light" dessert.

Makes approximately 6-8 servings.

Photograph taken by Diana Baker Woodall© 2003

Source: DianasDesserts.com
Date: September 29, 2003

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