Pineapple & Ham Bread Soufflé

January/February 2008

Your rating: None Average: 2.7 (58 votes)

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

3 Reviews for Pineapple & Ham Bread Soufflé


I made half a recipe, and I had no problems with it being dry. I like it. I will be serving it for breakfast.

It tastes good
Somewhat Dry

If I were to make this again, I might add oil. My husband thinks it needs less bread and more pineapple.

My husband and I both like this souffle.
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.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner