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.

Ingredients 6 servings

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  • 1 pound soft whole-wheat sandwich bread, crusts removed
  • 6 large eggs, separated
  • 3/4 cup low-fat milk
  • 3 8-ounce cans crushed pineapple, very well drained
  • 1 1/2 cups finely diced ham steak
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1/4 teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 375 °F. Coat a 2 1/2-quart souffle or casserole dish with cooking spray.
  2. Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups).
  3. 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.
  4. 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.
  5. 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: 2 1/2-quart soufflé or casserole dish

Nutrition information

  • Serving size: about 1 2/3 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: 2 1/2 starch, 1 1/2 fruit, 2 medium fat meat, 1 fat

Reviews 3

February 23, 2012
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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
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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
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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