Scalloped Pineapple Souffle recipe

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Ingredients

3 eggs, whites and yolks separated
1 ½ cups white sugar
½ cup butter
½ cup milk
1 (15 ounce) can crushed pineapple, drained
3 cups cubed bread

Nutrition Info

231.8 calories
carbohydrate: 35.5 g
cholesterol: 67.6 mg
fat: 9.4 g
fiber: 0.5 g
protein: 2.8 g
saturatedFat: 5.4 g
servingSize: -
sodium: 136.1 mg
sugar: 31 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Beat egg whites until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.

  3. Beat the egg yolks, sugar, butter, and milk together in a large bowl. Stir in the pineapple and bread. Lightly fold egg whites into the pineapple mixture, then spread the mixture into a large baking dish.

  4. Bake in the preheated oven until golden brown, 35 to 45 minutes.

Recipe Yield

12 servings

Recipe Note

This is a wonderful pineapple dish to be served with ham. It is a favorite at Easter in my family. The egg whites add a touch of lightness to it.

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