Pineapple & Ham Bread Souffle
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. Source: EatingWell Magazine, January/February 2008
Ingredients
Directions
Tips
Equipment: 2 1/2-quart soufflé or casserole dish
Nutrition Facts
Serving Size: about 1 2/3 cups
Per Serving:
476 calories; 15.9 g total fat; 6.6 g saturated fat; 110 mg cholesterol; 490 mg sodium. 367 mg potassium; 59.4 g carbohydrates; 5.9 g fiber; 27 g sugar; 24.1 g protein; 379 IU vitamin a iu; 11 mg vitamin c; 20 mcg folate; 161 mg calcium; 3 mg iron; 32 mg magnesium;
Exchanges:
2 1/2 starch, 1 1/2 fruit, 2 medium fat meat, 1 fat
