View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Poll: Food Fight!

Pineapple & Ham Bread Soufflé

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  1 Hour 15 Minutes
  6 servings, about 1 2/3 cups each
A bread pudding-soufflé hybrid, this dish gets its inspiration from a rich, pineapple soufflé traditionally served as an accompaniment to baked ham. We turned it into a main dish, putting the ham straight into the soufflé. Then, we improved the nutritional profile by omitting heavy cream and butter and choosing whole-wheat bread over white. For the best texture and flavor, look for soft whole-wheat sandwich bread without any added malt or molasses. Be sure to use canned, not fresh pineapple—fresh pineapple makes the soufflé too wet.

Make Ahead Tip: Equipment: 2 1/2-quart soufflé or casserole dish
RECIPE INGREDIENTS
1 pound   soft whole-wheat sandwich bread, crusts removed
6   large eggs, separated
3/4 cup  low-fat milk
3 8-ounce cans   crushed pineapple, very well drained
1 1/2  cups finely diced ham steak
3 tablespoons   butter, melted
2 tablespoons   sugar
1/4 teaspoon   salt
Pineapple & Ham Bread Soufflé Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375 degrees F.

Coat a 2 1/2-quart soufflé or casserole dish with cooking spray.


Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups).


Whisk 2 egg yolks (discard the remaining yolks or reserve for another use), milk, pineapple and ham in a large bowl. Stir in the breadcrumbs and butter.


Beat 6 egg whites, sugar and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Gently fold the whites into the bread mixture in two batches. Transfer to the prepared dish.


Bake the soufflé until puffed, golden and an instant-read thermometer inserted into the center registers at least 160 degrees F, 50 minutes to 1 hour.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easter Egg Breakfasts
Nutrition Facts per Serving
Yield:   6 servings, about 1 2/3 cups each
Calories: 475
Fat. Total: 16g
Protein: 24g
Carbohydrates, Total: 59g
Fat, Saturated: 7g
Fiber: 6g
Cholesterol: 117mg
Sodium: 493mg
% Cal. from Fat: 30%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.