(The ad below will not display on your printed page)
Pineapple & Ham Bread Souffle
1 h 15 m
EatingWell Test Kitchen
“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.”
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
1Preheat oven to 375°F. Coat a 2½-quart souffle or casserole dish with cooking spray.
2Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups).
3Whisk 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.
4Beat 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.
5Bake the souffle until puffed, golden and an instant-read thermometer inserted into the center registers at least 160°F, 50 minutes to 1 hour.