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
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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).
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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.
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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.
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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
2 1/2 starch, 1 1/2 fruit, 2 medium fat meat, 1 fat