Looking for an extra, easy side dish for Easter dinner? This rich, bright and sweet Pineapple Soufflé Bake is a recipe from my dear sister-in-law. This dish was part of almost every family holiday buffet! It’s a perfect partner to ham – we’ve included this favorite with turkey and just about any other dinner. Pineapple soufflé bake goes together in no time, reheats beautifully, and children love it as much as adults.
As this bakes, it puffs and forms a golden, chewy crust with a soft, tender center. This is a dish that can definitely play two roles! Team it with your vegetables and other dinner sides to add a little sweet to the savory. Add pineapple soufflé bake to a dessert table, along with some creamy vanilla ice cream.
Pineapple Soufflé Bake
- 3 eggs
- 2 tablespoons of four
- 1 and ½ cup sugar
- 1 20-ounce can crushed pineapple, well drained
- 1 cup (1/2 lb.) butter
- 5 slices of white bread, cubed (with crust)
Preheat oven to 350 degrees. With electric mixer, beat together eggs, sugar & flour. Fold in pineapple and set aside. In a large frying pan melt butter and toss bread cubes into melted butter. Make sure all bread cubes all well-coated and all butter is absorbed into bread.
Stir bread cubes with a spoon into egg-pineapple mixture. Pour mixture into a baking or soufflé dish.
Bake in 350 degree oven for 45-55 minutes, until top is browned and soufflé is set.
I can’t even tell you how much I love this dish! Don’t just save this for a holiday meal – it’s fast and easy enough to enjoy any time. Gives this a try and I know you’ll be hooked!
Are you cooking for the holiday? What special dishes does your family include in holiday meals?
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