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Pineapple & Ham Bread Souffle

  • 25 m
  • 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.”


    • 1 pound soft whole-wheat sandwich bread, crusts removed
    • 6 large eggs, separated
    • ¾ cup low-fat milk
    • 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


  • 1 Preheat oven to 375°F. Coat a 2½-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: 2½-quart soufflé or casserole dish
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