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
- 1 pound soft whole-wheat sandwich bread, crusts removed
- 6 large eggs, separated
- 3/4 cup low-fat milk
- Three 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
Preheat the oven to 375 degrees F.
Coat a 2 1/2-quart soufflé or casserole dish with cooking spray.
Process the 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 Publisher. All rights reserved.
nutrition information per serving
475 calories; 16g total fat; 7g total saturated fat; 117mg cholesterol; 493mg sodium; 59g carbohydrates; 6g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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