Pineapple & Ham Bread Souffle
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.
Equipment: 2 1/2-quart soufflé or casserole dish
2 1/2 starch, 1 1/2 fruit, 2 medium fat meat, 1 fat