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Pineapple & Ham Bread Soufflé

January/February 2008

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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.


Pineapple & Ham Bread Soufflé

Makes: 6 servings, about 1 2/3 cups each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°F. Coat a 2 1/2-quart soufflé 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 soufflé until puffed, golden and an instant-read thermometer inserted into the center registers at least 160°F, 50 minutes to 1 hour.

Tips & Notes

  • Make Ahead Tip: Equipment: 2 1/2-quart soufflé or casserole dish

Nutrition

Per serving: 475 calories; 16 g fat (7 g sat, 5 g mono); 117 mg cholesterol; 59 g carbohydrates; 24 g protein; 6 g fiber; 493 mg sodium; 320 mg potassium.

Nutrition Bonus: Selenium (37% daily value), Vitamin C & Iron (20% dv), Calcium (16% dv).

Carbohydrate Servings: 3 1/2

Exchanges: 2 1/2 starch, 1 1/2 fruit, 2 medium-fat meat, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Type of Dish
Main dish, meat
Total Time
More than 1 hour
Ethnic/Regional
American
Servings
6
Health & Diet Considerations
High calcium
High fiber
Main Ingredient
Pork
Preparation/ Technique
Bake
Meal/Course
Brunch
Dinner

Holiday
Easter
Publication
January/February 2008
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