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Pineapple & Ham Bread Souffle
Pineapple & Ham Bread Souffle
3 Reviews
From: EatingWell Magazine, January/February 2008
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound soft whole-wheat sandwich bread, crusts removed
- 6 large eggs, separated
- ¾ cup low-fat milk
- 3 8-ounce cans crushed pineapple, very well drained
- 1½ cups finely diced ham steak
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- ¼ teaspoon salt
Preparation
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Active
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Ready In
- Preheat oven to 375°F. Coat a 2½-quart souffle 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 souffle until puffed, golden and an instant-read thermometer inserted into the center registers at least 160°F, 50 minutes to 1 hour.
- Equipment: 2½-quart soufflé or casserole dish
- Serving size: about 1⅔ cups
- Per serving: 476 calories; 16 g fat(7 g sat); 6 g fiber; 59 g carbohydrates; 24 g protein; 20 mcg folate; 110 mg cholesterol; 27 g sugars; 379 IU vitamin A; 11 mg vitamin C; 161 mg calcium; 3 mg iron; 490 mg sodium; 367 mg potassium
- Carbohydrate Servings: 4
- Exchanges: 2½ starch, 1½ fruit, 2 medium fat meat, 1 fat
Reviews 3
February 23, 2012
By: EatingWell User
I made half a recipe, and I had no problems with it being dry. I like it. I will be serving it for breakfast.
Pros: It tastes good
Cons: It takes a while to make
December 26, 2011
By: EatingWell User
Somewhat Dry
If I were to make this again, I might add oil. My husband thinks it needs less bread and more pineapple.
Pros: My husband and I both like this souffle.
Cons: It was too dry.
January 06, 2011
By: sopranomompond
This recipe missed the mark!
This recipe seemed like a good idea to use up the last of the Christmas ham. But is was more like Bread Pudding meets Hawaiian Pizza - but without the pizazz of either of those two foods. I rarely eat something that I really don't like and this is it. I wish there had been a review for this recipe before I made it.
Pros: none
Cons: Tasteless and a waste of good ingredients
