Baked Pineapple Souffle
A light and fluffy pineapple souffle with sweet fruit flavors and a tender bread crumb topping, perfect for brunch or dessert for family gatherings or special occasions.
Ingredients
Instructions
- Drain the crushed pineapple and set aside.
- Cream together the sugar and butter until smooth and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the drained pineapple.
- Gently fold in the cubed bread slices.
- Pour the mixture into a buttered casserole dish.
- Bake uncovered at 350°F (175°C) for 1 hour until golden and puffed.
Tips & Substitutions
For a lighter soufflé, you can use egg whites only, beating them until stiff peaks form and folding them in at the end. If you're out of butter, margarine can be a suitable substitute. Make sure to drain the pineapple well to avoid excess moisture, which can affect the soufflé's rise. You can also experiment with adding a pinch of cinnamon or nutmeg for extra flavor.
Serving Suggestions
Serve the baked pineapple soufflé warm, dusted with powdered sugar for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or whipped cream on the side. Consider serving it alongside a fresh fruit salad or a light yogurt for a delightful brunch experience. For a festive touch, it can also be served as a dessert at gatherings.
Storage & Reheating
Store any leftover baked pineapple soufflé in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This dish is best enjoyed fresh, but reheating can help restore some of its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pineapple Souffle contains roughly 403 calories, with 4g protein, 52g carbohydrates, and 21g fat. It is a good source of vitamin C (18% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop and cook it down to reduce the moisture content. This will help mimic the texture and flavor of canned crushed pineapple, ensuring your soufflé rises properly.
What if I don't have bread, can I use something else?
You can substitute the bread with gluten-free bread or even use crushed crackers for a different texture. Just ensure that the substitute you choose can absorb the moisture from the pineapple mixture effectively.
How can I tell when the soufflé is done baking?
The soufflé is done when it is golden brown on top and has puffed up significantly. You can also insert a toothpick in the center; it should come out clean if the soufflé is fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).