PINEAPPLE SOUFFLE

Pineapple Souffle image

This dish is more of a bread pudding,but our family always referred to it as "souffle" This is a family recipe usually made as a Holiday side to ham, until I got married. My husband will ask for this all thru the year it is great as a side to ham, pork chops, kielbasa sausage but is BEAUTUFIL in a standing rib roast!We still...

Provided by Bobbie Weiner

Time 1h

Number Of Ingredients 7

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Ingredients

1 stick real butter sliced
4 c soft bread cubed appx 3/4 of a loaf ( wheat/oatmeal bread is good too)
1 c table sugar (white)
1/2 c light/drk brown sugar (your preference)
3 large eggs
1/2 c evaporated milk ( reserve the rest for your coffee or tea)
1 can(s) 16 oz crushed or chunked pineapple in juice (your preference) i use half and half and use the reserve in a glaze for meat

Steps:

1. Mix all wet ingredients together in a very large bowl
2. gently fold in the bread cubes and pour into an "un greased" 13x9 baking dish
3. bake at 350 for 45-55 minutes until brown and bubbly!

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