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.

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a 2 1/2-quart souffle or casserole dish with cooking spray.

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  • 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 degrees F, 50 minutes to 1 hour.

Tips

Equipment: 2 1/2-quart soufflé or casserole dish

Nutrition Facts

476 calories; 15.9 g total fat; 110 mg cholesterol; 490 mg sodium. 59.4 g carbohydrates; 24.1 g protein; Full Nutrition

Reviews (3)

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
02/23/2012
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
Rating: 3 stars
12/26/2011
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.
Rating: 1 stars
10/29/2011
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
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