Pineapple Soufflé
Oh la la, when bread pudding rendez-vous’ with pineapple. A legend and an all-time favorite among my family and friends, coast to coast. It’s a side, it’s a dessert, call it what you want, but it deserves a spot at your table, especially during the holidays. You can’t screw this one up, easy peasy. Bon app!
Time
Prep: 10 minutes
Cook: 1 hour
Ingredients
½ cup butter
1 cup sugar
4 eggs
5 slices white bread or whole grain, cut into 1-inch cubes
1 (20-ounce) can crushed pineapple, drained
⅓ cup brown sugar, packed
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish (or square or even a pie plate).
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Whisk the eggs in a separate bowl then pour into the butter mixture and mix.
Stir in the bread cubes and pineapple until well blended.
Pour the mixture into the baking dish and sprinkle brown sugar evenly over the top.
Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.
Optional: top with cranberries, pecans or another favorite topping.
Nutrition Facts (per serving)
353 Calories | 15g Fat | 53g Carbs | 5g Protein