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
Gallery
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; protein 24.1g; carbohydrates 59.4g; dietary fiber 5.9g; sugars 26.6g; fat 15.9g; saturated fat 6.6g; cholesterol 110mg; vitamin a iu 379IU; vitamin c 10.8mg; folate 20.4mcg; calcium 161.4mg; iron 3.3mg; magnesium 31.9mg; potassium 366.9mg; sodium 490.2mg; thiamin 0.5mg.
Exchanges:
2 1/2 starch, 1 1/2 fruit, 2 medium fat meat, 1 fat