Pineapple Souffle :rectnt

Pineapple Souffle

This recipe came from my sister, Sally. I have seen a variation of it on TSR a long time ago which used twice as much sugar, no flour, an extra egg and more butter. It also mixed the bread in with the egg mixture, rather than using it on top. I prefer it this way.

1/2 cup sugar
3 Tablespoons flour
3 well-beaten eggs
20 ounce can of crushed pineapple (do not drain)
5 slices of bread, cubed (no need to remove the crusts)
1/2 cup butter or margarine, melted (I always use butter)


Mix sugar and flour.
Add eggs and pineapple with the juices.
Pour into well-greased 1 1/2 quart casserole.
Melt butter and toss with bread cubes.
Sprinkle over top of egg mixture.
Bake at 375 for 45 minutes.

Posted by GourmetGal
January 15, 2012


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