Pineapple & Ham Bread Soufflé

From EatingWell: 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.

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3 Reviews for Pineapple & Ham Bread Soufflé

02/23/2012

Anonymous

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

Comments

12/26/2011

Anonymous

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.

Comments

01/06/2011

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

Comments