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

EatingWell Test Kitchen



  • Preheat oven to 375 degrees F. Coat a 2 1/2-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 degrees F, 50 minutes to 1 hour.


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

Nutrition Facts

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;

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